Pomegranates scream Christmas. They are a brilliant cherry red and resemble little jewels on any dish it adorns. The pomegranate is well-known for its addictive sweet and sour flavour profile. It adds a pop of juicy tartness to dishes and is texturally a pleasantly plump and fleshy aril. For this week’s recipes, we stud our dessert with gorgeous arils and pair it with a beefy hunk of flank steak.
POMEGRANATE FLANK STEAK
Can't afford a filet every time you've got a craving for some steak? Neither can we. Fortunately, flank steak is a very affordable cut of meat (costing between $100 to $120 for one pound that feeds up to 4 people)—it just has a little bit more chew than the pricier options. This pomegranate marinade adds flavour to the surface and the inside of the meat. Molasses and honey help in providing quicker carmelisation for an intense charred flavour. The meat needs to soak in the marinade for 8 hours, so start in the morning and cook it in the evening.
INGREDIENTS
1 1-pound flank steak
¼ teaspoon kosher salt
⅛ teaspoon black pepper
4 cloves garlic, minced
2 sprigs spring onion, finely diced
2 teaspoons honey
2 tablespoons pomegranate molasses
1 tablespoon balsamic vinegar
DIRECTIONS
1 Place the flank steak in a resealable plastic bag.
2 In a medium bowl, combine salt, pepper, garlic, spring onion, honey, pomegranate molasses, balsamic vinegar, red wine and olive oil.
3 Pour marinade over the steak and seal the bag, removing as much air as possible.
4 Refrigerate for at least 8 hours, laying the steak flat. If you can, halfway through, flip the bag and press the meat around.
5 Take steak out of the fridge 30 minutes before cooking. Reserve the marinade and allow the meat to meet room temperature.
6 Grease the grill and set it to high.
7 Allow the grill to preheat for 15 minutes. Once it’s very hot, add the steak.
8 Cover and cook until browned, about 4 minutes on each side. If you overcook the meat, it will become chewy.
9 Transfer the steak to a cutting board and let it rest for 10 minutes.
10 In a small pot over medium-high heat, bring the marinade to a boil.
11 Add pomegranate arils and simmer until it thickens, making a reduction. Cook for 10 minutes and set aside.
12 Slice the steak against the grain into ¼-inch (6-mm) thick slices.
13 Pour the reserved marinade on top and serve hot.