I’ll slam the door in your face if you try to tell me that this is not the most colorful bowl of meat you’ve ever seen. Or, in true teenage fashion, I’ll tell you to “Talk to the wrist, ‘cuz the first is pissed!”
After seeing Tieghan over at Half Baked Harvest do a tutorial on how to deseed a pomegranate, I began to think… When was the last time I ate a pomegranate? My old college roommate Stacey used to make these killer pomegranate-champagne vodka cocktails, but that doesn’t count. So, I kept thinking.
When I was a little girl, I distinctly remember my mother handing me a pomegranate halve and then I’d ferociously attack it, trying to squeeze out every last seed. Where have those days gone? I’ve completely forgotten about my love for pomegranates.
Sometimes, I just can’t get through a piece of steak. The ole’ vegan in me comes roaring out and makes me gag. My Paleo followers are gasping right now, I know.
Sometimes, there’s nothing like a big slab of meat to weigh you down. Luckily with this dish, we’re lifted right back up, because it’s sitting on a fluffy light bed of carrot and cucumber noodles. The trick to this amazing bowl of maple-cider dressed noodles is to let the carrot noodles sit in the dressing while you cook the meat, so that the acids in the dressing start to soften the carrot noodles.
I seasoned the beef lightly with chili powder to add a kick of spice to balance out the sweetness of the pomegranates and maple-cider vinaigrette. To top it all off, you have the blue cheese not only for texture and color but for a savory and salty flavor.
When has your meat looked this colorful? Dare I say never?
- For the pomegranate-maple-cider vinaigrette (makes about 1 cup):
- 3 tbsp fresh pomegranate seeds from 1 pomegranate*
- 1/4 cup apple cider vinegar
- 2.5 tbsp maple syrup
- 3 tsp dijon mustard
- 1/3 cup olive oil
- salt and pepper to taste
- For the rest:
- 1/2 cup packed cucumber noodles (Blade C)
- 1/2 cup carrot noodles (peeled, Blade C)
- 2 oz sirloin steak, cut into two strips (or other preferred beef cut)
- 1 tsp chile powder
- salt and pepper, to taste
- 1/2 tbsp olive oil
- 3 tbsp crumbled blue cheese
- Prepare your vinaigrette. Add all of the ingredients into a dressing shaker and shake or whisk in a bowl. Taste and add additional ingredients, as preferred. Set aside.
- Place the carrot noodles in a mixing bowl and drizzle 1 tbsp of the vinaigrette. Toss to combine and set aside.
- Take your piece of beef and season it with salt, pepper and the chili powder on both sides.
- Place a medium skillet over medium heat and add in the olive oil. Add in the beef and sear on one side for 1-2 minutes. Flip over and cook until you’ve reached your preferred “doneness.” Take off the heat and set aside.
- Place your cucumber noodles into the mixing bowl with the carrot noodles, add in the pomegranates and toss to combine.
- Plate the noodle mixture into a bowl or plate and top with steak, blue cheese and drizzle with 1 more tbsp of the vinaigrette. Enjoy!
*To deseed the pomegranate: Fill a medium sized mixing bowl halfway with water. Take the pomegranate and cut 4 deep slices all around the fruit, slicing all the way to the top. Place the pomegranate in the water and pull it apart, using the slits for leverage. Gently remove all of the seeds into the bowl, letting them float to the bottom. When done, use a strainer to strain out the water.