POMEGRANATE STEAK WITH QUINOA

Pomegranate Steak with Quinoa  -- Strip steak is marinated in pomegranate juice, balsamic vinegar and herbs and served with quinoa and more pomegranates for garnish. This is one colorful dish.
Strip steak is marinated in pomegranate juice, balsamic vinegar and herbs and served with quinoa and more pomegranates for garnish. This is one colorful dish.
Lean Cut
  • Total Recipe Time: 50 to 55 minutes
  • Makes 4 servings

INGREDIENTS

  1. 2 beef Strip Steaks Boneless, cut 3/4 inch thick (about 8 ounces each)
  2. 2 ounces goat cheese, crumbled
  3. Pomegranate seeds (optional)
Marinade & Sauce:
  1. 1 cup pomegranate juice
  2. 1/4 cup balsamic vinegar
  3. 2 tablespoons minced fresh rosemary
  4. 2 tablespoons minced fresh thyme
  5. 2 tablespoons olive oil
  6. 3 cloves garlic, minced
  7. 2 teaspoons Dijon-style mustard
  8. 1/2 teaspoon pepper
Quinoa:
  1. 1 cup uncooked quinoa
  2. 2 cups vegetable or beef broth
  3. 1 cup thinly sliced fresh baby spinach
  4. 1/2 cup pomegranate seeds or sweetened dried cranberries
  5. 1/4 cup chopped toasted walnuts (optional)

INSTRUCTIONS FOR POMEGRANATE STEAK WITH QUINOA

  1. Combine Marinade & Sauce ingredients in medium bowl. Reserve 3/4 cup for basting sauce. Place beef steaks and remaining marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
  2. Meanwhile, prepare basting sauce. Pour reserved 3/4 cup marinade into small saucepan; bring to a boil. Reduce heat; cook 15 to 20 minutes or until reduced by half and slightly thickened, stirring occasionally. Set aside.
  3. Cook quinoa in broth in medium saucepan according to package directions. Stir in spinach, pomegranate seeds and walnuts. Keep warm.
  4. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered,  7 to 10 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145°F) to medium (160°F) doneness, turning occasionally and basting with sauce.
  5. Carve steaks into slices; season with salt, as desired. Place quinoa on serving platter; top with cheese. Arrange beef around quinoa. Garnish with pomegranate seeds, if desired.
  • Test Kitchen Tips
  • To cook on grill pan, heat nonstick grill pan over medium heat until hot. Place steaks on grill pan; cook 10 to 12 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally and basting with sauce.
Comments (5)
Usage Guidelines.

SJohnson

This is a really flavorful stew. I have a fairly small slow cooker so I used the helpful tip to combine it in a separate bowl before putting it in the crock. At first I wasn't sure if the flour mixture would be enough for the meat but it worked out perfectly! Family & guests loved it!

Anonymous

What a delicious crock pot star! Hearty and surprisingly different than ordinary stew. I'm definately keeping this recipe.

Anonymous

This is a nice change from other slow cooking recipes. I made this in my dutch oven and it was delicious! In place of couscous, I served the stew with basmati rice and salad. A new favorite to add to my list!

Anonymous

My husband doesn't like raisins, but he didn't even notice them in this dish. He was so consumed with the fork-tender beef, couscous and almonds! Great flavor and texture in this recipe. Sometimes slow cooker recipes are too mushy!

Anonymous

This was an amazing hit. I substituted chipotle for the red pepper and the slight smokey flavor was great with the sweetness from the potato and raisins. This is a definite repeater.