Sumac Skirt Steak with Pomegranate Reduction
Tasty dish sure to impress Jenn made this to serve at a dinner party at her home. Sumac spice can be found in just about any Middle Eastern grocery store.
Ingredients
  • 2C Bottled pomegranate juice 16 fl oz
  • 1tsp Sugar
  • 1tsp Salt
  • 1Tbsp Sumac
  • 1tsp Black pepper
  • 2lb Skirt Steak
  • 3Tbsp finely chopped shallot, 1 Med
  • 1/4C Ruby or Tawny Port
  • 1tsp Lemon Juice
Instructions
  1. Bring pomegranate juice, sugar, and 1/4 tsp salt to a boil in a 1.5 - 2 qt saucepan over moderately high heat. Boil until reduced to about 1/3 cup about 20 - 30 min.
  2. Preheat Broiler
  3. Meanwhile, stir together sumac, pepper and remaining 3/4 tsp salt.
  4. Cut steak into pieces to fit in a large shallow baking pan and pat dry.
  5. Transfer steak to baking pan and sprinkle evenly with sumac mixture. Let stand for about 10 minutes.
  6. Broil steaks 3 - 4" from heat, turning over once - 2 - 3 minutes total for thinner pieces, 3 - 4 minutes for thicker pieces for medium rare.
  7. Transfer steaks with any pan juices to a large plate.
  8. Let stand loosely covered with foil for 10 minutes.
  9. While steak stands, heat 1 TBSP butter in heavy skillet over moderately high heat until foam subsides, add shallot stirring occasionally until golden about 3 - 5 min.
  10. Add port and simmer until reduced to a glaze 2 - 3 minutes.
  11. Add meat juices accumulated on the plate and bring to a simmer.
  12. Whisk in pomegranate reduction and lemon juice.
  13. Remove from heat and whisk in remaining two TBSP butter until incorporated.
  14. Holding knife at a 45 degree angle, thinly slice steak diagonally and serve with sauce.
Recipe Notes

As a little cheat, you can pick up pomegranate molasses from the same place and use it instead of making the pomegranate reduction.  Add it jut after the port (2 - 3 Tbsp).  Also there is no need to add lemon juice as it is already in the molasses.