For the skirt steak:

• 1 1/2 lb skirt steak, cut into 4 pieces
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon vegetable oil
• 3/4 cup dry red wine
• 4 fresh thyme sprigs
• 1 Turkish or 1/2 California bay leaf
• 1 teaspoon sugar
• 1/2 teaspoon Worcestershire sauce

For the salad:

• 3/4 cups loosely packed spinach
• 1/2 cup dried cherries (or substitute cranberries, raisins, black currants, etc)
• 1/8 cup sesame seeds
• 1/4 cup sliced and/or slivered almonds
• 1/2 cup ramen noodles, raw and crushed
• 2 Tbsp good olive oil
• 4 Tbsp balsamic vinegar
• 1 Tbsp pomegranate syrup
• Salt and pepper to taste

In a 350‐degree oven, toast noodles, almonds and sesame seeds until golden brown, about 15‐20 minutes. Let cool completely.

Pat steak dry and sprinkle all over with salt and pepper. Heat oil in a 12‐inch heavy skillet over moderately high heat until hot but not smoking, then cook steaks, turning over once, 5 to 7 minutes total for medium‐rare. Transfer to a platter and rest 5 to 10 minutes.

Pour off fat from skillet, then add wine, thyme, bay leaf, sugar, and Worcestershire sauce and bring boil, scraping up brown bits. Continue to boil until reduced by half, about 3 minutes. Add any meat juices on platter, then remove from heat and discard bay leaf and thyme. Slice the steak and toss in sauce.

Combine the dressing ingredients. Toss toasted noodles, almonds, and sesame seeds with the remaining salad ingredients and dressing. Top with steak slices and serve.

By Rivka Friedman