RED WINE AND POMEGRANATE HANGER STEAK WITH CIPOLLINI ONIONS
Provided by Sunny Anderson
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a liquid measuring cup whisk in order, starting with the honey, molasses, 1 teaspoon salt, sugar, pomegranate juice, and wine. Cook's Note: Starting with the sticky ingredients then adding the liquid makes it easier to blend.
- Pour half of the mixture into a large resealable plastic bag. Add to the bag the peppercorns, vegetable oil, and steak. Seal and massage the steak a bit before letting it rest at room temperature for 1 hour. If you need more time than that, refrigerate it, but make sure to bring it to room temperature before you grill it.
- Pour the rest of the marinade, onions, and garlic into a small saucepot over medium-high heat. Bring to a boil then cover and lower to a simmer until the liquid reduces and thickens, about 15 to 20 minutes. Set aside.
- Heat the grill or grill pan to medium-high heat.
- Remove the steak from the plastic bag and gently pat dry. Discard the marinade from the plastic bag. Season the steak on both sides with a sprinkle of salt. Place on the grill, it's totally okay if a few peppercorns from the marinade hang on for dear life and go for a ride on the grill with the steak.
- Cook until the steak easily releases from the grill, about 5 minutes. Flip and cook the second side for 5 minutes more for medium rare, which is best for this cut. Remove from the grill to a plate, cover with aluminum foil and let the steak rest 10 minutes, allowing the juices to redistribute before you slice it. Make notice of the direction the muscles in the steak are traveling and make sure to cut across or perpendicular to that direction to achieve the most tender results. Place the slices of steak in a serving dish and pour the glaze and onions over the top.
SUMAC SKIRT STEAK WITH POMEGRANATE REDUCTION
Categories Beef Fruit Broil Dinner Meat Steak Pomegranate Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 10
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.
RED WINE AND POMEGRANATE REDUCTION
A recipe of Ron Bilaro, a personal chef in Chicago. Published in the Chicago Tribune Sunday June 18, 2006. Works well on lamb and beef, but versatile enough for any grilled meat. Also try on fruit desserts or ice cream.
Provided by Souperwoman
Categories Sauces
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 3
Steps:
- Heat ingredients on medium-high heat, stirirng occasionally, until the liquid reduces to a syrupy consistency, about 1 hour.
- Store leftover sauce in an airtight container for up to 2 weeks in the refrigerator.
Nutrition Facts : Calories 112.8, Sodium 11.2, Carbohydrate 20.1, Sugar 14.3
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