Charmoula Strip Steaks With Pomegranate Glaze

Name: Charmoula Strip Steaks With Pomegranate Glaze
Prep time: 4 h
Cook time: 10 min
Total time: 4 h 10 min
Yield: 4 serving(s)
Ingredients: 1/4 cup fresh cilantro leaves, tightly packed; 1/4 cup fresh parsley leaves, tightly packed; 3 garlic cloves, 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 New York strip steaks (1-inch thick); 1 cup pomegranate juice; 1 tablespoon brown sugar; 2 teaspoons balsamic vinegar

Submitted by Bobbie S.

"Just came across this recipe in a book I bought featuring recipes from The Deen Brothers. I'm looking forward to trying it out."

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Ready In:: 4hrs 10mins
Ingredients:: 13
Serves:: 4

ingredients

¹⁄₄ cup fresh cilantro leaves, tightly packed
¹⁄₄ cup fresh parsley leaves, tightly packed
3 garlic cloves, 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 New York strip steaks (1-inch thick)
Pomegranate Glaze
1 cup pomegranate juice
1 tablespoon brown sugar
2 teaspoons balsamic vinegar

directions

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.
In a resealable plastic bag, combine cilantro mixture and steaks. Seal bag and refrigerate for a least 4 hourds or up to 12 hours.
Spray a grill rack with nonstick, nonflammable cooking spray. Preheat grill to medium high heat (350-400 degrees).
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.
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.

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RECIPE SUBMITTED BY

Bobbie S.

San Jose, CA

This is a picture of me with my oldest grandson, DJ and was taken this past summer when we went on a cruise and land tour of Alaska. I am retired after working for the same company for 25 years. My husband is a retired military officer. After the military he started working for Lockheed and is now retired from there as well. We live in San Jose, CA and have lived in the same house for over 33 years. We have two grown children and 6 beautiful grandchildren. I love to try new recipes and jazz up old ones. Taste of Home and Southern Living are my favorite recipe magazines(I enjoy reading a little bit about the people who submit the recipes). Recipe Zaar is just an incredible site. I've made many new friends since joining. I have tons of cookbooks -- but now when I need a new recipe that I know I can count on, I come here! <img src="http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i273.photobucket.com/albums/jj240/marienixon_715/kittencaljpg.jpg"> <img src="http://i6.photobucket.com/albums/y227/vjuhl/MEPcookathon.jpg">

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