Novice cooks can't go wrong with seared beef and pomegranates
You'll need an efficient ventilation system as you quickly cook the flank steak over high heat.
After a brief rest, the sliced-thin meat will soak up the sweet-tart dressing — a worthy foil for the peppery arugula greens on the plate.
Prepwise, it's a novice cook's dream.
The recipe, adapted from Sabrina Ghayour's “Persiana: Recipes From the Middle East and Beyond” (2014 Interlink, 2014), comes together in about 25 minutes. It also makes a nice 4-serving appetizer.
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