Ingredients
- 2 C Bottled pomegranate juice 16 fl oz
- 1 tsp Sugar
- 1 tsp Salt
- 1 Tbsp Sumac
- 1 tsp Black pepper
- 2 lb Skirt Steak
- 3 Tbsp finely chopped shallot , 1 Med
- 1/4 C Ruby or Tawny Port
- 1 tsp Lemon Juice
Servings:
Instructions
- 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.
- Preheat Broiler
- Meanwhile, stir together sumac, pepper and remaining 3/4 tsp salt.
- Cut steak into pieces to fit in a large shallow baking pan and pat dry.
- Transfer steak to baking pan and sprinkle evenly with sumac mixture. Let stand for about 10 minutes.
- 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.
- Transfer steaks with any pan juices to a large plate.
- Let stand loosely covered with foil for 10 minutes.
- 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.
- Add port and simmer until reduced to a glaze 2 - 3 minutes.
- Add meat juices accumulated on the plate and bring to a simmer.
- Whisk in pomegranate reduction and lemon juice.
- Remove from heat and whisk in remaining two TBSP butter until incorporated.
- 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.
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