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Jenn made this to serve at a dinner party
at her home. Sumac spice can be found in just about any Middle Eastern
grocery store. |
| Quantity |
Ingredients |
Preparation Notes |
| 2 Cups |
Bottled
pomegranate juice 16 fl oz |
- Bring pomegranate juice, sugar, and 1/4 tsp salt to
a boil in a 1.5 - 2 qt saucepan over moderately high heat. Boil until
reduced to about 1/3 cup about 20 - 30 min.
- Preheat Broiler
- Meanwhile, stir together sumac, pepper and
remaining 3/4 tsp 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. Let stand for about 10 minutes.
- Broil steaks 3 - 4" from heat, turning over once -
2 - 3 minutes total for thinner pieces, 3 - 4 minutes for thicker pieces for
medium rare.
- Transfer steaks with any pan juices to a large
plate.
- Let stand loosely covered with foil for 10 minutes.
- While steak stands, heat 1 TBSP butter in heavy
skillet over moderately high heat until foam subsides, add shallot stirring
occasionally until golden about 3 - 5 min.
- Add port and simmer until reduced to a glaze 2 - 3
minutes.
- Add meat juices accumulated on the plate and bring
to a simmer.
- Whisk in pomegranate reduction and lemon juice.
- Remove from heat and whisk in remaining two TBSP
butter until incorporated.
- Holding knife at a 45 degree angle, thinly slice
steak diagonally and serve with sauce.
|
| 1 tsp |
Sugar |
| 1 tsp |
Salt |
| 1Tbsp |
Sumac |
| 1 tsp |
Black Pepper |
| 2 lb |
Skirt Steak |
| 3 Tbsp |
unsalted butter |
| 3 Tbsp |
finely chopped
shallot (1 Med) |
| 1/4 Cup |
Ruby or Tawny
Port |
| 1 tsp |
lemon juice |
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As a little cheat, you can pick up pomegranate molasses from
the same place and use it instead of making the pomegranate reduction.
Add it jut after the port (2 - 3 Tbsp). Also there is no need to add
lemon juice as it is already in the molasses. |
Download print friendly version of this recipe from the Soltys
Family Favorite Recipe Collection.
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