Juicy Pomegranate and Red Wine Steak Recipe
Hark! And let me introduce thee to a recipe that shall tantalize your taste buds like never before. I present to you, the Pomegranate and Red Wine Steak Recipe – fit for a king or queen.
This recipe is a delectable combination of succulent steak, deliciously cooked with premium red wine and sweet pomegranate molasses, giving it a rich and decadent flavor. The aroma of the sweet-sour pomegranate mingled with the full-bodied dry red wine is an experience in itself.
And don’t worry if thou art not well versed in the kitchen arts. This recipe is straightforward to follow and can be prepared with ease in the comfort of your own kitchen. A perfect dish for any occasion, appearing elegant enough for guests, but casual enough for a weeknight dinner.
So come hither, my dear friends, to discover the wonders of this Pomegranate and Red Wine Steak Recipe that shall certainly quench thy insatiable appetite.
Why You’ll Love This Recipe
Hark! Ye who desireth a luscious and savory meal, draw close and attend to my words. For I have discovered a recipe of the most delectable nature, one that shall surely delight your senses and tantalize your taste buds. This recipe is none other than the Pomegranate and Red Wine Steak.
Why shall you love this recipe? Let me count the ways. Firstly, it boasts of an intriguing combination of flavors that is sure to captivate your palate. Tartness from the pomegranate juice is balanced by the sweetness of molasses, with the dry red wine adding depth and complexity to the dish.
Secondly, this recipe is versatile and flexible, allowing for substitutions and variations according to your preferences. Beef cheeks, short ribs, flank steak or even lamb chops can be used as substitutes for hanger steak if desired. The sauce can also be made in a slow cooker.
Thirdly, this recipe elevates any type of steak into a sophisticated dish suitable for special occasions, dinner parties or even just a fancy weeknight dinner. The sauce made from wine and pomegranate gives the steak an air of elegance without being pretentious.
Lastly, this recipe is not too challenging for those with little cooking experience. Although it does require some preparation and cooking time, the steps are relatively easy to follow and comprehend. And lo! I have received word that the end result is well worth the effort.
In conclusion, trust me when I say that this dish shall not disappoint thee. Its unique flavors, versatility, sophistication, and relative ease of preparation make it a truly remarkable recipe that shall please all who try it. Go forth and seize thy apron! The Pomegranate and Red Wine Steak awaits!
Ingredient List
Here are the ingredients you will need to make this flavorful Pomegranate and Red Wine Steak Recipe:
- Hanger steak: I recommend using a hanger steak for this recipe, as it’s a particularly tender cut of beef that pairs well with the sweet and tangy flavors of pomegranate and red wine.
- Pomegranate juice: This juice adds a fruity sweetness and lends its unique flavor to the dish. Look for no-sugar-added pomegranate juice or juice your own fresh pomegranates for maximum flavor.
- Red wine: Use a dry red wine for this recipe, such as Cabernet Sauvignon or Pinot Noir, to balance out the sweetness of the pomegranate juice.
- Pomegranate molasses: This thick syrup is made from reduced pomegranate juice and sugar, and adds a complex depth of flavor to the dish.
- Garlic: Fresh garlic cloves add a savory bite to the steak marinade.
- Dried thyme and dried basil: These herbs add an earthy aroma to the marinade and complement the rich flavor of the steak.
- Salt and ground black pepper: These pantry staples help to season the meat and enhance its natural flavors.
- Cornstarch and water: These two ingredients combine to create a slurry that helps to thicken the sauce.
- Olive oil: Use extra virgin olive oil, which has a bold flavor that stands up well against the other ingredients in this recipe.
The Recipe How-To
Step 1: Mix together ½ cup of dry red wine and 4 tablespoons of olive oil along with 1 tablespoon of honey pomegranate, 2 tablespoons of pomegranate molasses, 1 teaspoon of dried thyme and 1 teaspoon of dried basil in a bowl.
Step 2: Tenderize the steak by pricking it on both sides using a fork.
Step 3: Pour the marinade into a resealable plastic bag and place the steak into the bag. Close the bag and shake well so that the steak is evenly coated with marinade. Let it’s overnight for best results.
Cooking the Steak
Step 1: Take the steak out of the marinade, wipe off excess marinade from the steak with paper towels, making sure not to remove too much.
Step 2: Sprinkle salt and grounded black pepper on both sides of the steak.
Step 3: Heat a grill or skillet over medium-high heat. Add 1 tablespoon of olive oil to the skillet.
Step 4: Once hot, cook the steak in batches for about 5-6 minutes per side until golden brown crust forms. Check if it’s cooked to your desired level by cutting into it and seeing if it reaches your preferred doneness
Making Pomegranate Wine Sauce
(Note: This sauce can be made ahead of time)
Step 1: In a small saucepan, combine ½ cup red wine, 2 tablespoons cornstarch and ½ cup water and mix together until combined. Place over medium heat,
Step 2: Add the remaining marinade to this pot along with minced garlic cloves (to taste). Whisk it continually till it starts boiling.
Step 3: Reduce the heat to low and let it simmer for 10 minutes until the sauce thickens.
Step 4: Take off from heat and use a strainer to drain the sauce into another pot or container.
Step 5: Add ½ cup of pomegranate juice to this strained liquid and boil again while whisking occasionally.
Step 6: Let simmer for about 15-20 minutes until the sauce starts to thicken again.
Resting and Serving
Step 1: Once done, place the steak on a cutting board or plate and let it rest for 7-8 minutes so that the juices don’t leak.
Step 2: Slice it against the grain into thin pieces. Drizzle the pomegranate wine sauce over it or use it as a dip.
Garnishing Tips
- You can serve this dish with Cipollini onions, mashed potatoes or roasted vegetables.
- Garnish it with pomegranate seeds or fresh herbs like parsley or cilantro.
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Substitutions and Variations
Thine recipe for pomegranate and red wine steak is most versatile, dear readers, and can be tweaked to suit any taste. Below are some substitutions and variations that may tickle thy fancy.
– Instead of hanger steak, try flank steak, beef filet or ribeye steak. All shall work splendidly with the pomegranate-red wine sauce.
– If thou hath not pomegranate juice, fear not! Thy can use cranberry juice instead to give a similar tartness to the sauce.
– Thou can add honey or brown sugar to the sauce if thou would like it sweeter. Adjust the amount according to thy liking.
– For a deeper flavor, consider using beef cheeks or short ribs. These cuts of meat will become fork-tender when braised in the pomegranate-wine mixture.
– If thou art vegetarian, thou can swap out the beef for portobello mushrooms or another hearty vegetarian protein. Simply marinate and grill as usual before spooning over the pomegranate sauce.
– If thou art fond of lamb chops or other red meats, such as venison or bison, try substituting them in this recipe for a unique twist on this delightful dish.
– Finally, try experimenting with adding additional herbs and spices to the marinade or sauce. Thyme and basil are already included in the recipe, but other spices such as cumin or smoked paprika could add an interesting depth of flavor.
Whatever substitutions and variations thou may choose, remember that cooking is all about experimentation and making delicious meals that satisfy thy cravings!
Serving and Pairing
Verily, this Pomegranate and Red Wine Steak recipe is a delectable treat for those with epicurean tastes. Its succulent and juicy flavor is perfect for a delicious dinner with friends or a romantic night in with your beloved.
The steak’s bold flavors pair brilliantly with sides such as roasted vegetables, mashed potatoes, or a fresh salad. The rich wine sauce also complements the steak so well that you would wish this meal could go on forever in your taste buds.
To complete the experience even more, try pairing with a full-bodied red wine like cabernet sauvignon or Merlot. The pomegranate’s fruity notes will complement the wine’s subtle tannins and make for an unforgettable experience.
For those who prefer a non-alcoholic drink, a sparkling water infused with lemon or lime can make the perfect pairing choice. The citrus tanginess brings out the fullness of the pomegranate in the dish while refreshing your palate.
With this meal, you’ll be sure to leave your dinner guests amazed by your culinary skills and sophisticated wine-pairing knowledge. Remember to savor each bite and sip as you indulge in this scrumptious feast!
Make-Ahead, Storing and Reheating
Good news! This pomegranate and red wine steak recipe can be made ahead of time, meaning you can enjoy it even on the busiest of days. To make in advance, simply follow the recipe instructions, and then transfer the steak to an airtight container. The sauce should also be stored in a separate container.
When it comes time to serve the steak, heat it up on a hot grill or pan for 2-3 minutes per side until heated through. This will help keep that delicious charred outer crust. The sauce can be reheated in a small pot on medium heat, stirring occasionally.
You can also store the cooked steak in the refrigerator for up to 4 days or freeze for up to 3 months. To reheat from cold, place the steak in preheated oven at 350F for 5-7 minutes or toss it into heating saucepan over low heat for around 10 mins. However, reheating meat especially tricky if it’s overcooked because unlike vegetables or potato dishes, you don’t want to dry out your meat.
Overall, this recipe is perfect if you want to get ahead on your meal planning or simply enjoy leftovers later in the week. Just be sure to store everything properly and reheat with care in order to maintain the optimal flavor and texture of the dish.
Tips for Perfect Results
1. Tenderize the Meat: Since you’ll be using a tougher cut, like hanger steak, it’s important to give the meat some time to marinate and tenderize. I recommend marinating the steak for at least 4 hours or overnight in a mixture that includes wine, shallots, garlic, and pomegranate juice. This will help break down the fibers in the meat and make it more tender.
2. Use Cornstarch to Thicken the Sauce: If you want a thicker sauce, I suggest using cornstarch instead of flour. Simply mix equal parts water and cornstarch in a small bowl and whisk it into your sauce. Be careful not to use too much cornstarch though, as it can make the sauce gummy.
3. Control Your Cooking Temperature: When searing the steak, make sure your skillet is preheated for at least 5 minutes on medium high heat before adding the oil. This ensures that you get a good sear on the steak which helps develop delicious flavors.
4. Rest Your Meat Before Slicing: Once you’ve finished cooking your steak, let it rest for at least 5 minutes before slicing into it. This allows the juices to redistribute throughout the meat rather than spilling all over your cutting board.
5. Experiment with Wine Varieties: While this recipe calls for a dry red wine, don’t be afraid to switch things up with different wine varieties. A pomegranate pinot noir or even a sweet dessert wine can add interesting flavor combinations.
6. Use a Meat Thermometer: To ensure your steak is cooked to your desired level of doneness (medium rare is recommended), use a meat thermometer to check its internal temperature.
7. Deglaze Your Pan: For an extra flavorful sauce, deglaze your pan with some beef broth or more red wine after cooking your steak. Scrape up any browned bits from the bottom of the pan and let it reduce for a few minutes before adding in your pomegranate molasses and other sauce ingredients.
8. Don’t Forget About Optional Pairings: While the steak is delicious on its own, serving it with a side of mashed potatoes or roasted vegetables can round out the meal. And if you’re feeling fancy, top your steak with seared foie gras or crunchy fried shallots for some added texture.
Bottom Line
In conclusion, this recipe of Pomegranate and Red Wine Steak is a delicious and unique dish that will definitely impress your guests. The combination of sweet and savory flavors in the wine reduction sauce, made with the rich pomegranate juice and molasses, elevates the taste of the perfectly seared steak to a whole new level. The sauce is also versatile enough to use for other meat dishes like lamb chops or beef filet mignon.
By following this recipe, you can easily create a restaurant-quality meal in the comfort of your own home. Impress your family and friends with this delectable dish or simply treat yourself to a gourmet meal for one. Whether you’re an experienced chef or just starting out, this recipe is easy enough for anyone to follow with simple ingredients that are readily available at most grocery stores.
So what are you waiting for? Grab some hanger steak, pomegranate juice, and red wine and get cooking! You won’t regret making this delicious and impressive Pomegranate and Red Wine Steak recipe.
Pomegranate and Red Wine Steak Recipe
Ingredients
- 2/3 cup pomegranate juice (from two large pomegranates, or bottled juice)
- 3 cloves garlic, minced
- 2 -3 tablespoons olive oil
- 1/4 cup water
- 1/4 cup dry red wine
- 1 teaspoon cornstarch
- 1 teaspoon dried basil
- 1/2 teaspoon crushed dried thyme
- 1/2 teaspoon salt
- 2 teaspoons molasses
- 4 rib eye steaks, cut 3/4 inch thick and trimmed of fat (about 6 ounces each)
- 1/4 cup of arils from 1 large pomegranate, to garnish,see note (optional)
Instructions
- Preheat broiler or grill and oil rack of a broiler pan or prepare grill as necessary.
- Place oil in a medium saucepan and heat until hot.
- Sauté garlic in hot oil for 1 minute, stirring frequently.
- Stir in the pomegranate juice, wine, water, cornstarch, seasonings and molasses.
- Bring mixture to boil then reduce heat and simmer 5 minutes.
- Pour mixture into a sauceboat.
- Arrange steaks on prepared broiler pan; broil 3 inches from heat for 4 minutes.
- Turn steaks; broil 2 minutes.
- Brush steaks generously with sauce; broil 2 minutes more for medium-rare, or longer for desired doneness.
- Arrange steaks on platter, pour half of remaining sauce over meat and garnish with reserved arils.
- Pass remaining sauce with meat for dipping.
- Note, to remove arils for garnish, score 1 fresh pomegranate and place in a bowl of water.
- Break open the pomegranate underwater to free the arils.
- The arils will sink to the bottom of the bowl and the membrane will float to the top.
- Sieve and put the arils in a separate bowl.
- Note, to get fresh juice, cut 2 large pomegranates in half and juice them with a citrus reamer or a juicer.
- Pour mixture through a cheesecloth-lined strainer or sieve.
Add Your Own Notes
Nutrition
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