Deen Bros. – Charmoula Strip Steaks with Pomegranate Glaze
Charmoula Strip Steaks with Pomegranate Glaze
1/4 cup tighly packed fresh parsley leaves
3 cloves garlic, 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 (1-inch-thick) New York Strip steaks
Pomegranate Glaze (recipe follows)
In a food processor, combine cilantro, parsley, garlic, olive oil, lemon juice, salt, smoked aparika, cumin and red pepper; pulse until mixture is combined. In a resealable plastic bag, combine cilantro mixture and steaks. Seal bag, and refrigerate for at least 4 hours or up to 12 hours. Spray a grill rack with nonstick cooking spray. Preheat grill to medium-high heat. 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 for 10 minutes. Serve steak with Pomegranate Glaze.
1 tablespoon brown sugar
2 teaspoons balsamic vinegar
In a small skillet, combine pomegranate juice, brown sugar and vinegar. Bring to a boil over medium-high heat. Reduce heat, and simmer for 8 to 10 minutes or until mixture is reduced to about 1/4 cup. Drizzle over meat.
I hope you had as much fun as I did!