Charmoula Strip Steaks With Pomegranate Glaze

Just came across this recipe in a book I bought featuring recipes from The Deen Brothers. I'm looking forward to trying it out.

• Ready In: 4 hrs 10 mins
• Serves: 4

Ingredients

• 1⁄4 cup fresh cilantro leaves, tightly packed
• 1⁄4 cup fresh parsley leaves, tightly packed
• 3  garlic cloves, minced
• 3  tablespoons olive oil
• 1  tablespoon fresh lemon juice
• 2  teaspoons salt
• 1  teaspoon  smoked paprika
• 1  teaspoon ground cumin
• 1⁄8 teaspoon  ground red pepper
• 4  New York strip steaks (1-inch thick)

• Pomegranate Glaze

• 1  cup pomegranate juice
• 1  tablespoon brown sugar
• 2  teaspoons  balsamic vinegar

Directions

1. In the work bowl of a food processor, combine cilantro, parsley, garlic, olive oil, lemon juice, salt, smoked paprika, cumin and red pepper. Pulse until mixture is combined.
2. In a resealable plastic bag, combine cilantro mixture and steaks. Seal bag and refrigerate for a least 4 hourds or up to 12 hours.
3. Spray a grill rack with nonstick, nonflammable cooking spray. Preheat grill to medium high heat (350-400 degrees).
4. Remove steaks from marinade, discarding marinade. Grill steaks, covered with grill lid for 4 to 5 minutes per side or until a meat thermometer inserted in thickest portion registers 130 degrees. Let stand 10 minutes. Serve steak with Pomegranate Glaze.
5. Pomegranate Glaze:.
6. In a small skillet, combine pomegranate juice, brown sugar and vinegar. Bring to a boil over med-high heat. Reduce heat, and simmer for 8 to 10 minutes or until mixture is reduced to about 1/4 cup.