What to do with the POM juice sitting in my refrigerator? Well Sabrina loved the splash I added to her sippy cup. She drank it so quickly you’d have thought she was in the desert, not rainy NYC. But I also wanted to cook with the juice. Making juice out of fresh pomegranate seeds can get very messy, and since I usually cook all the while moving Sabrina away from her climbing endeavors, I knew using the POM would be the perfect solution for the marinade I made for flank steak. I know it might be better to buy pomegranate juice at a Middle Eastern store, but I was experimenting.
Although it requires marinating a day ahead, this is a quick & easy dish to prepare. I served it with a simple salad and Syrah. If you like, you can add also add fresh pomegranate seeds to the syrup, about a half cup, that is if you don’t mind your fingers turning red. (Usually I don’t mind at all, but life is different with a toddler.) The pomegranate flavors definitely dress up the steak, making it a great dish to serve to guests.
Flank Steak with Pomegranate Glaze
Ingredients
1lb flank steak
1 tablespoon rosemary, chopped
1 tablespoon thyme, chopped
1 teaspoon cracked black pepper
1 shallot
4 cups POM
2 cups red wine
1 cup beef broth
½ cup olive oil
Make the steak
The day before serving, marinate steak in rosemary, thyme, pepper, shallot, ½ cup of pomegranate juice, 1 cup red wine and oil. The next day, cook the remaining 3 ½ cups of juice with 1 cup of red wine and 1 cup of beef stock, slowly reducing it to about 1½ cups. The juice will turn into a thick syrup. Set aside. Grill the steak until the desired temperature. Slice thinly against the grain and drizzle with pomegranate sauce.