Pomegranate and Red Wine Steak |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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! Ingredients:
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) |
Directions:
1. Preheat broiler or grill and oil rack of a broiler pan or prepare grill as necessary.
2. Place oil in a medium saucepan and heat until hot.
3. Sauté garlic in hot oil for 1 minute, stirring frequently.
4. Stir in the pomegranate juice, wine, water, cornstarch, seasonings and molasses.
5. Bring mixture to boil then reduce heat and simmer 5 minutes.
6. Pour mixture into a sauceboat.
7. Arrange steaks on prepared broiler pan; broil 3 inches from heat for 4 minutes.
8. Turn steaks; broil 2 minutes.
9. Brush steaks generously with sauce; broil 2 minutes more for medium-rare, or longer for desired doneness.
10. Arrange steaks on platter, pour half of remaining sauce over meat and garnish with reserved arils.
11. Pass remaining sauce with meat for dipping.
12. Note, to remove arils for garnish, score 1 fresh pomegranate and place in a bowl of water.
13. Break open the pomegranate underwater to free the arils.
14. The arils will sink to the bottom of the bowl and the membrane will float to the top.
15. Sieve and put the arils in a separate bowl.
16. Note, to get fresh juice, cut 2 large pomegranates in half and juice them with a citrus reamer or a juicer.
17. Pour mixture through a cheesecloth-lined strainer or sieve.
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