Seared Beef With Pomegranate and Balsamic Dressing

1½ pounds flank steak

3 tablespoons olive oil

Sea salt

Freshly ground black pepper

Generous ¼ cup pomegranate molasses

Generous ¼ cup syrupy balsamic vinegar

Heaping 2 teaspoons Dijon-style mustard

5-6 ounces arugula or watercress leaves

3 ounces fresh pomegranate seeds (arils)

Heat a grill pan or large cast-iron skillet over high heat. Turn on your stove's vent fan or open a nearby window.

Trim any excess fat from the steak. Rub the meat with 2 tablespoons of the oil, then season liberally on both sides with the salt and pepper. Once the pan is very hot, place the steak in it and cook it undisturbed for 3 or 4 minutes, then turn it over and cook for about 3 minutes on the second side. Poke it on top with your finger; if there is a lot of give, the meat is quite rare. The less give there is, the more your steak is cooked. The goal in this recipe is medium-rare, with a fair amount of pink inside. Or cook the steak longer, to your liking. Transfer to a cutting board; let the meat rest for 5 minutes.

Meanwhile, whisk together the pomegranate molasses, balsamic vinegar, the remaining tablespoon of oil and the Dijon-style mustard to form an emulsified dressing.

Cut the steak against the grain into very thin slices, arranging them on a platter as you work. Mound the arugula on top, at the center of the platter, then scatter the pomegranate seeds around. Drizzle evenly with the dressing. Serve right away with warm, crusty bread.

Serves two to three as an entree; four as an appetizer.

Nutrition values per serving (based on 3): 590 calories, 30 g fat (9 g saturated), 27 g carbohydrates, 2 g fiber, 20 g sugar, 50 g protein, 145 mg cholesterol, 270 mg sodium.

Adapted from "Persiana: Recipes From the Middle East and Beyond" by Sabrina Ghayour (Interlink, 2014)