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Skirt Steak Salad with Pomegranate Vinaigrette

  • Author: cooks with soul
  • Cook Time: 8 minutes
  • Total Time: 30 minutes


  • 1 pound skirt steak
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon granulated garlic
  • 2 tablespoons Filippo Berio Olive Oil
  • 8 cups arugula
  • 1/2 cup blue cheese crumbles
  • 1 cup pomegranate seeds, or 1 pomegranate


  • 1/2 cup Filippo Berio Organic Extra Virgin Olive Oil
  • 1/3 cup 100% pomegranate juice
  • 1 tablespoon Filippo Berio Balsamic Vinegar
  • 1 tablespoon spicy brown mustard
  • 1/4 teaspoon kosher salt


  1. Season steak with salt, pepper, and garlic.
  2. Heat a large cast iron skillet over high heat. Carefully add Filippo Berio Olive Oil to hot skillet.
  3. Sear steak in skillet until browned, about 3 to 5 minutes. Flip and cook 3 to 5 minutes
    more, or until steak reaches an interval temperature of 130 F.
  4. Transfer steak to cutting board and let rest for 15 minutes before slicing.
  5. Arrange salad by dividing arugula onto four serving plates. Top with slices of skirt steak,
    blue cheese, and pomegranate seeds.
  6. Prepare dressing by whisking together Filippo Berio Organic Extra Virgin Olive Oil, pomegranate juice, Filippo Berio Balsamic Vinegar, spicy brown mustard, and kosher salt in a medium bowl. Continue whisking until an emulsion forms and the vinaigrette is well incorporated. Drizzle salad with pomegranate vinaigrette and serve immediately.

Keywords: salad, olive oil, skirt steak, pomegranate