The best cut of meat, and best cuts of greens, adapted from Adam Cole, chef at Maple Block Meat Company, based in Culver City, CA.
Cue the coulotte
The secret to perfecting this manly dish is to complement the juicy steak with a crunchy component—here in the form of pepitas, otherwise known as pumpkin seeds—and something tart, chiefly pomegranate.
Of course, you also need the right cut of meat. “Coulotte is a great cut for grilling and for salads; it’s popular in Argentina, where it’s called picanha,” says Cole. “Because it’s part of the sirloin and next to a lot of working muscles, it’s especially flavorful, it goes great with arugula, and it isn’t too expensive.”
What’s superhealthy about it
Iron and zinc deficiencies have been linked to depression—good thing this salad’s beef and pumpkin seeds pack in both nutrients, as well as tryptophan, which boosts serotonin levels (and, consequently, mood). Pomegranate seeds also contain powerful antioxidant and anti-inflammatory qualities.
1 8 oz coulotte steak (sirloin cap)
Salt and pepper
2 cups arugula, roughly torn
2 cups rainbow chard, thinly sliced
1/4 cup toasted pumpkin seeds (pepitas)
1/4 cup pomegranate seeds
1 Tbsp honey
1 1/2 Tbsp fresh-squeezed lemon juice
1/4 cup olive oil
Whisk ingredients together until emulsified.
Season steak liberally with salt and pepper. On a medium-hot grill (or a grill pan over medium heat), grill steak, fat side down, about 8 minutes or until rare. Flip steak and cook another few minutes, until medium-rare. Let rest 10-15 minutes before slicing. Meanwhile, toss greens with dressing, and add salt and pepper to taste. Sprinkle pepitas and pomegranate seeds over greens, then slice steak and arrange over the top.
For perfectly even cooking, take meat out of the fridge and let it sit at room temperature for 30–60 minutes before you plop it over the flames, says Cole. After grilling, let it rest 5 minutes before slicing, to minimize juice loss.