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Pomegranate Steak with Quinoa

Recipe

Nutritional Info

Reviews (2)

Marinade time: 15 minutes to 2 hours Total recipe time: 50 to 55 minutes Makes 4 servings

Ingredients

2 boneless beef Strip steaks, cut 3/4 inch thick (about 8 ounces each)
2 ounces goat cheese, crumbled
Pomegranate seeds (optional)

Marinade & Sauce:

1 cup pomegranate juice
1/4 cup balsamic vinegar
2 tablespoons minced fresh rosemary
2 tablespoons minced fresh thyme
2 tablespoons olive oil
3 cloves garlic, minced
2 teaspoons Dijon-style mustard
1/2 teaspoon pepper

Quinoa:

1 cup uncooked quinoa
2 cups vegetable or beef broth
1 cup thinly sliced fresh baby spinach
1/2 cup pomegranate seeds or sweetened dried cranberries
1/4 cup chopped toasted walnuts (optional)

Instructions

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.
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.
Cook quinoa in broth in medium saucepan according to package directions. Stir in spinach, pomegranate seeds and walnuts. Keep warm.
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.
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.

Nutritional Information Per Serving

Nutrition information per serving: 430 calories; 18 g fat (5 g saturated fat; 7 g monounsaturated fat); 79 mg cholesterol; 141 mg sodium; 26 g carbohydrate; 2.7 g fiber; 40 g protein; 10.1 mg niacin; 0.9 mg vitamin B₆; 1.9 mcg vitamin B₁₂; 4.1 mg iron; 41.6 mcg selenium; 7.3 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B₆, vitamin B₁₂, iron, selenium and zinc; and a good source of fiber.

Cook's Notes

Reviews

	Reviewed by meredithstevens on 3/08/10 This recipe is delicious. The maranade compliments the steak really well and brings out the flavors. It was past the season for pomegranates, so I used the juice and craisins in the quinoa and it was fantastic.

	Reviewed by cgm205 on 2/15/10 great dish