Bold, satisfying, and metabolically supportive, this salad combines high quality protein with polyphenol rich fruit to support muscle strength, circulation, and recovery. Unlike heavy steak meals that leave you sluggish, this pairing balances iron rich protein with fresh acidity and fiber, helping you feel nourished rather than weighed down.

Steak provides complete protein, iron, zinc, and B vitamins, all essential for muscle repair, oxygen delivery, and energy metabolism. Pomegranate adds antioxidants called polyphenols that support blood flow, endothelial function, and exercise recovery. Leafy greens contribute nitrates and magnesium for vascular health, while olive oil improves nutrient absorption and satiety.

This is not just a high protein salad. It is a meal designed to support strength, circulation, and long term metabolic resilience.

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Steak & Pomegranate Salad

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Ingredients

Base
150 to 200 g steak (sirloin, flank, or ribeye)
2 cups mixed greens or arugula
½ cup pomegranate seeds
1 tbsp olive oil
Salt and black pepper to taste

Simple Dressing
1 tbsp olive oil
1 tsp lemon juice or balsamic vinegar
Optional pinch of salt

Optional Add Ins
Shaved parmesan or feta
Toasted walnuts or pistachios
Thinly sliced red onion

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Instructions

Season steak with salt and pepper. Heat a pan over medium high heat with a small amount of olive oil. Cook steak to preferred doneness, about 2 to 4 minutes per side depending on thickness. Remove from heat and rest for at least 5 minutes, then slice thinly against the grain.

In a bowl, combine greens and pomegranate seeds. Drizzle with olive oil and lemon juice or vinegar. Toss gently.

Top salad with sliced steak and any optional add ins. Finish with a final pinch of salt and serve immediately.

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Serve as
A post training meal, a high protein lunch, or a light but satisfying dinner.

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Quick FAQ

Why pomegranate with steak?
Pomegranate polyphenols support blood flow and may help counter oxidative stress from training, complementing the muscle building effects of protein.

Can I prep this ahead?
Yes. Cook and slice steak in advance and store separately. Assemble salad just before eating for best texture.

What can I use instead of steak?
Grilled lamb, venison, or tempeh work well. For plant based options, add lentils or grilled mushrooms and keep the pomegranate for circulation support.

Can I make it more filling?
Add roasted sweet potato, quinoa, or sourdough on the side for additional carbohydrates.

This salad delivers strength without heaviness, pairing muscle support with ingredients that keep blood flow, digestion, and energy steady.