Prep 15 mins
Cook 10 mins
Steak served with pomegranate and red wine sauce. I use my grill pan and bottled pomegranate juice, but you can broil and juice fresh fruits if you like! In honor of Feb. '05 ingredient of the month!
- 2⁄3 cup pomegranate juice (from two large pomegranates, or bottled juice)
- 3 cloves garlic, minced
- 2 -3 tablespoons olive oil
- 1⁄4 cup water
- 1⁄4 cup dry red wine
- 1 teaspoon cornstarch
- 1 teaspoon dried basil
- 1⁄2 teaspoon crushed dried thyme
- 1⁄2 teaspoon salt
- 2 teaspoons molasses
- 4 rib eye steaks, cut 3/4 inch thick and trimmed of fat (about 6 ounces each)
- 1⁄4 cup of arils from 1 large pomegranate, to garnish,see note (optional)
- Preheat broiler or grill and oil rack of a broiler pan or prepare grill as necessary.
- Place oil in a medium saucepan and heat until hot.
- Sauté garlic in hot oil for 1 minute, stirring frequently.
- Stir in the pomegranate juice, wine, water, cornstarch, seasonings and molasses.
- Bring mixture to boil then reduce heat and simmer 5 minutes.
- Pour mixture into a sauceboat.
- Arrange steaks on prepared broiler pan; broil 3 inches from heat for 4 minutes.
- Turn steaks; broil 2 minutes.
- Brush steaks generously with sauce; broil 2 minutes more for medium-rare, or longer for desired doneness.
- Arrange steaks on platter, pour half of remaining sauce over meat and garnish with reserved arils.
- Pass remaining sauce with meat for dipping.
- Note, to remove arils for garnish, score 1 fresh pomegranate and place in a bowl of water.
- Break open the pomegranate underwater to free the arils.
- The arils will sink to the bottom of the bowl and the membrane will float to the top.
- Sieve and put the arils in a separate bowl.
- Note, to get fresh juice, cut 2 large pomegranates in half and juice them with a citrus reamer or a juicer.
- Pour mixture through a cheesecloth-lined strainer or sieve.