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?