Flank steak with pomegranate sauce

Pomegranate juice adds sweetness to flank steak

Pomegranate juice adds sweetness to flank steak

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

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.

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