Charmoula Strip Steaks With Pomegranate Glaze |
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Prep Time: 240 Minutes Cook Time: 10 Minutes |
Ready In: 250 Minutes Servings: 4 |
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Just came across this recipe in a book I bought featuring recipes from The Deen Brothers. I'm looking forward to trying it out. Ingredients:
1/4 cup fresh cilantro leaves, tightly packed |
1/4 cup fresh parsley leaves, tightly packed |
3 garlic cloves, minced |
3 tablespoons olive oil |
1 tablespoon fresh lemon juice |
2 teaspoons salt |
1 teaspoon smoked paprika |
1 teaspoon ground cumin |
1/8 teaspoon ground red pepper |
4 new york strip steaks (1-inch thick) |
1 cup pomegranate juice |
1 tablespoon brown sugar |
2 teaspoons balsamic vinegar |
Directions:
1. In the work bowl of a food processor, combine cilantro, parsley, garlic, olive oil, lemon juice, salt, smoked paprika, cumin and red pepper. Pulse until mixture is combined.
2. In a resealable plastic bag, combine cilantro mixture and steaks. Seal bag and refrigerate for a least 4 hourds or up to 12 hours.
3. Spray a grill rack with nonstick, nonflammable cooking spray. Preheat grill to medium high heat (350-400 degrees).
4. Remove steaks from marinade, discarding marinade. Grill steaks, covered with grill lid for 4 to 5 minutes per side or until a meat thermometer inserted in thickest portion registers 130 degrees. Let stand 10 minutes. Serve steak with Pomegranate Glaze.
5. Pomegranate Glaze:.
6. In a small skillet, combine pomegranate juice, brown sugar and vinegar. Bring to a boil over med-high heat. Reduce heat, and simmer for 8 to 10 minutes or until mixture is reduced to about 1/4 cup.
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