Pomegranate and Red Wine Steak

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READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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