Receta Deen Bros. - Charmoula Strip Steaks with Pomegranate Glaze
Deen Bros. – Charmoula Strip Steaks with Pomegranate Glaze
If you haven’t picked up the Deen Bros. Good Cooking Magazine, never fear I have been using it a lot this summer and will be sharing a LOT of those recipes with you, and those Deen boys are just so darn cute to look at–it’s a win-win, great recipes and cutie patuties!
Charmoula Strip Steaks with Pomegranate Glaze
INGREDIENTS:
- 1/4 cup tighlty packed fresh cilantro leaves
- 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)
DIRECTIONS:
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.
Pomegranate Glaze
INGREDIENTS:
1 cup pomegranate juice
1 tablespoon brown sugar
2 teaspoons balsamic vinegar
DIRECTIONS:
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!