Photo Credit: Jewish Press
Meanwhile, prepare the dressing: In a medium bowl whisk the pomegranate syrup, vinegar, mustard, salt and pepper. Whisk in the remaining 3 tablespoons extra-virgin olive oil.
Arrange the greens and tomatoes on a platter. Drizzle with just enough dressing to coat lightly. Slice the steak across the grain; arrange on and in the salad. Toss the onions on top. Drizzle with additional dressing.
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