Best Steak With Mixed Peppercorns And Pomegranate Glaze Recipes

BALSAMIC POMEGRANATE FLANK STEAK

Steps:

• Season both sides of the flank steak liberally with salt and pepper.
• Whisk together the olive oil, brown sugar and balsamic in a small bowl.
• Place flank steak in baking dish, prick both sides of the steak with the tines of a fork, pour the marinade over top and flip the steak a few times to coat.
• Cover with plastic wrap and let marinate in the refrigerator for at least 2 hours up to overnight.
• Remove steak from the refrigerator about 15 minutes before cooking.
• Let the excess marinade drip off the steak and reserve the juices.
• Preheat oven to high broil and position rack in upper third of the oven.
• Place the steak on a broiler pan and cook for about 4-5 minutes per side for medium-rare, or longer depending on your preference.
• Remove the steak from the oven, cover with tin foil and let rest.
• Meanwhile, combine the cranberries, rosemary and remaining marinade in a small sauce pot.
• Cook over medium heat until cooked down and cranberries have popped.
• When there's just a touch of liquid left, add the pomegranate arils, stir to combine and remove from heat.
• Slice the steak against the grain and pour the sauce over top.

POMEGRANATE GLAZED SKIRT STEAK FAJITAS

Steps:

• For the rub: In a small bowl, add the garlic, chile powder, salt, brown sugar and cumin.
• Rub the spice mixture over the entire skirt steak and let sit for 25 to 30 minutes in a dish or a re-sealable bag.
• For the glaze: Meanwhile, whisk the pomegranate glaze ingredients together in a small saucepan. Bring to a boil over medium heat and simmer until thickened, about 1 minute. Remove from the heat and set aside.
• For the steak and vegetables: Preheat a grill pan over high heat. Place the steak, onion and peppers on grill, if it all fits. If not, cook the steak first and then as the steak rests char up the vegetables. Cook the steak for 3 to 4 minutes per side for medium-rare. Let rest for 5 minutes before slicing against the grain. You want the vegetables to get softened and charred, so they can stay on the grill as the steak rests, about 10 minutes total.
• Serve the sliced steak, onions and peppers on the side of warmed tortillas, fresh salsa, sliced avocado, cheese and the pomegranate glaze.

SUMAC SKIRT STEAK WITH POMEGRANATE REDUCTION

Steps:

• Bring pomegranate juice, sugar, and 1/4 teaspoon salt to a boil in a 1 1/2- to 2-quart saucepan over moderately high heat, then boil until reduced to about 1/3 cup, 20 to 30 minutes.
• Preheat broiler.
• Meanwhile, stir together sumac, pepper, and remaining 3/4 teaspoon 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, then let stand about 10 minutes.
• Broil steaks 3 to 4 inches from heat, turning over once, 2 to 3 minutes total for thinner pieces, 3 to 4 minutes for thicker pieces for medium-rare. Transfer steaks with any pan juices to a large plate and let stand, loosely covered with foil, 10 minutes.
• While steak stands, heat 1 tablespoon butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then cook shallot, stirring occasionally, until golden, 3 to 5 minutes. Add Port and simmer until reduced to a glaze, 2 to 3 minutes. Add meat juices accumulated on plate and bring to a simmer. Whisk in pomegranate reduction and lemon juice. Remove from heat and whisk in remaining 2 tablespoons butter until incorporated.
• Holding knife at a 45-degree angle, thinly slice steak diagonally and serve with sauce.

GRILLED PEPPERED STEAKS

Steps:

• In a small bowl, combine the pepper, onion salt, garlic salt and, if desired, paprika Rub onto both sides of steaks. , Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 8-10 minutes on each side.