Charmoula Strip Steaks With Pomegranate Glaze

“Just came across this recipe in a book I bought featuring recipes from The Deen Brothers. I'm looking forward to trying it out.”
4hrs 10mins

Ingredients Nutrition


  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:.
  6. 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.

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