Charmoula Strip Steaks with Pomegranate Glaze
A Moroccan dish of new york steaks, pomegranate juice and red pepper, seasoned with smoked paprika and cumin and grilled.
4 hr 10 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 240 min · Cook 10 min · 250 min total
- medium
- 1
In the work bowl of a food processor, combine cilantro, parsley, garlic, olive oil, lemon juice, salt, smoked paprika, cumin and red pepper. Pulse until mixture is combined.
- 2
In a resealable plastic bag, combine cilantro mixture and steaks. Seal bag and refrigerate for a least 4 hourds or up to 12 hours.
- 3
Spray a grill rack with nonstick, nonflammable cooking spray. Preheat grill to medium high heat (350-400 degrees).
- 4
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 10 minutes. Serve steak with Pomegranate Glaze.
- 5
Pomegranate Glaze:. In a small skillet, combine pomegranate juice, brown sugar and vinegar. Bring to a boil over med-high heat. Reduce heat, and simmer for 8 to 10 minutes or until mixture is reduced to about 1/4 cup.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
- apple cider vinegar: Balsamic vinegar is alcohol-derived, so this recipe uses apple cider vinegar.
