Sumac Skirt Steak with Pomegranate Reduction

Name: Sumac Skirt Steak with Pomegranate Reduction
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoon black pepper; 1 teaspoon fresh lemon juice; 16 fl. oz.s cups bottled pomegranate juice; 59 milliliters ruby or tawny Port; 1 teaspoon salt; 3 Tbsps finely chopped shallot (1 medium); 907 grams skirt steak; 1 teaspoon sugar; 1 Tbsp sumac; 3 Tbsps unsalted butter

Sumac Skirt Steak with Pomegranate Reduction might be just the main course you are searching for. This recipe serves 6. This recipe covers 19% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free recipe has 347 calories, 33g of protein, and 17g of fat per serving. It can be enjoyed any time, but it is especially good for valentin day. Head to the store and pick up skirt steak, sumac, sugar, and a few other things to make it today. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert. From preparation to the plate, this recipe takes about 40 minutes.

Instructions

Bring pomegranate juice, sugar, and 1/4 teaspoon salt to a boil in a 1 1/2- to 2-quart saucepan over moderately high heat, then boil until reduced to about 1/3 cup, 20 to 30 minutes.

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Pomegranate Juice

Sugar

Salt

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Sauce Pan

Preheat broiler.

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Broiler

Meanwhile, stir together sumac, pepper, and remaining 3/4 teaspoon salt.

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Pepper

Sumac

Salt

Cut steak into pieces to fit in a large shallow baking pan and pat dry.

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Steak

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Baking Pan

Transfer steak to baking pan and sprinkle evenly with sumac mixture, then let stand about 10 minutes.

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Steak

Sumac

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Baking Pan

Broil steaks 3 to 4 inches from heat, turning over once, 2 to 3 minutes total for thinner pieces, 3 to 4 minutes for thicker pieces for medium-rare.

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Steak

Transfer steaks with any pan juices to a large plate and let stand, loosely covered with foil, 10 minutes.

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Steak

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Aluminum Foil

Frying Pan

While steak stands, heat 1 tablespoon butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then cook shallot, stirring occasionally, until golden, 3 to 5 minutes.

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Shallot

Butter

Steak

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Frying Pan

Add Port and simmer until reduced to a glaze, 2 to 3 minutes.

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Glaze

Port

Add meat juices accumulated on plate and bring to a simmer.

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Meat

Whisk in pomegranate reduction and lemon juice.

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Lemon Juice

Pomegranate

Reduction

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Whisk

Remove from heat and whisk in remaining 2 tablespoons butter until incorporated.

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Butter

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Whisk

Holding knife at a 45-degree angle, thinly slice steak diagonally and serve with sauce.

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Sauce

Steak

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Knife

Equipment

Ingredients

Servings:

1teaspoon

black pepper 1teaspoon

fresh lemon juice 16fl. oz.s

cups bottled pomegranate juice 59milliliters

ruby or tawny Port 1teaspoon

salt 3Tbsps

finely chopped shallot (1 medium)907grams

skirt steak 1teaspoon

sugar 1Tbsp

sumac 3Tbsps

unsalted butter

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Robert Mondavi Napa Merlot. Reviewers quite like it with a 4 out of 5 star rating and a price of about 30 dollars per bottle.