STEAK SALAD WITH WALNUTS AND GOAT CHEESE

Start to finish: 30 minutes Makes: 4 servings

1 pound beef flat iron steak, trimmed Kosher salt and ground black pepper 5 tablespoons extra-virgin olive oil, divided

2 teaspoons ground coriander 3 tablespoons pomegranate molasses 4-ounce package baby watercress or 5-ounce container baby arugula

1/2 cup walnuts, toasted and finely chopped

2 ounces fresh goat cheese (chèvre), crumbled (1/2 cup)

Season the steak with salt and pepper. In a 12-inch skillet, heat 1 tablespoon of oil until barely smoking. Brown the steak on both sides until the center reaches 120 degrees (for medium-rare). Transfer to a platter. In a large bowl, whisk the remaining 4 tablespoons oil, coriander, pomegranate molasses, and 1/4 teaspoon each salt and pepper. Thinly slice the steak and return to the platter. Whisk the accumulated juices from the steak and 2 tablespoons water into the dressing; toss in the watercress and walnuts. Top the steak with the salad and sprinkle with cheese.