I found this recipe in a clothing catalog. It’s from Chef Charlie Palmer. I substituted the chicory for arugula for my own personal taste.

Serves 6.  What you will need:

1/4 cup of extra virgin olive oil

1/4 cup of balsamic vinegar

1 tablespoon of pomegranate molasses

1 tablespoon of minced garlic

2 teaspoons of fresh thyme leaves

1 tablespoon of paprika

2 ( 1 1/2 to 2 pound) flank steak

salt and pepper

1 pound of heirloom tomatoes cut in half lenghtwise

1 small head of chicory well washed tough ends removed, chopped

4 ounces chopped toasted walnuts (I dried toasted them over med heat)

1/4 cup of pomegranate seeds

pomegranate dressing

POMEGRANATE DRESSING:

2 tablespoons of pomegranate  molasses

1 tablespoon of orange juice

1/2 teaspoon of minced garlic

1/4 walnut oil

salt and pepper (whisk all together in a bowl)

Combine oil, vinegar, pomegranate molasses, garlic and thyme in a bowl whisk and blend well. Massage the paprika on all sides of the meat place in a glass baking dish and rub the marinate. Cover with plastic and set aside for an hour.    Grill the steaks turning occasionally for 12 minutes for rare or 15 medium rare. You can make the salad while cooking, or what I do is prepare everything before hand so I can keep an eye on the steaks. I added the dressing to the salad before serving.

When the steaks are done cut on the bias into thin strips place on platter with all the juices. Lightly coat the salad with the dressing and place along the steak. Serve immediately.