Grass-Fed Steak & Arugula Salad with Pomegranate Vinaigrette
This nutrient-dense, hormone-supportive meal is designed with men’s health in mind. Featuring high-quality protein, antioxidant-rich produce, and healthy fats, this recipe provides key nutrients like zinc, vitamin D, and polyphenols that play a role in supporting optimal testosterone levels and overall vitality.
- Grass-fed steak for quality protein, zinc, and healthy saturated fats
- Arugula and walnuts for antioxidant and anti-inflammatory support
- Pomegranate for its potential to reduce oxidative stress and naturally support testosterone levels
Steak & Salad Ingredients:
Steak & Salad Ingredients:
- 8 oz grass-fed flank or ribeye steak
- 4 cups fresh arugula
- 1/2 small red onion, thinly sliced
- 1/4 cup pomegranate seeds
- 1/4 cup chopped raw wallnuts
- 1 Tbsp olive oil
- Sea salt and freshly ground pepper
Vinaigrette Ingredients:
Vinaigrette Ingredients:
- 2 Tbsp pomegranate juice
- 1 Tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 3 Tbsp extra-virgin olive oil
- Pinch of sea salt
Directions:
Directions:
- Prepare the steak: Season the steak with salt and pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook steak to your desired doneness (about 3–4 minutes per side for medium rare). Let rest 5 minutes, then slice thinly against the grain.
- Make the vinaigrette: Whisk together pomegranate juice, balsamic vinegar, Dijon, olive oil, and sea salt until emulsified.
- Assemble the salad: In a large bowl, toss arugula, red onion, pomegranate seeds, and walnuts. Drizzle with vinaigrette and toss lightly.
- Top and serve: Arrange salad on plates and top with sliced steak. Optionally, finish with a sprinkle of sea salt or cracked pepper.
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