Grilled Flank Steak with Pomegranate Salad

RECIPE

Pomegranates: widely recognized for their antioxidant properties

When I first started cooking, I didn't know much about pomegranates. Now, they're widely recognized, especially for their antioxidant properties. You can easily find the seeds in the produce section and pomegranate juice in many products. Their tart and sweet flavors create a delightful burst in your mouth, making pomegranates a wonderful accent to beef or any rich meat.

Serves 6

GRILLED FLANK STEAK & SALAD

Ingredients

1/4 cup extra-virgin olive oil

1/4 cup balsamic vinegar

1 tablespoon pomegranate molasses (see Note)

1 tablespoon minced garlic

2 teaspoons fresh thyme leaves

1 tablespoon paprika

2 (1ó- to 2-pound) flank steaks

Salt and pepper

1 pound heirloom cherry tomatoes, cut in half lengthwise

1 small head chicory, well-washed, tough ends removed, chopped

4 ounces chopped toasted walnuts

1/4 cup pomegranate seeds

Pomegranate Dressing (recipe follows)

How to Make:

1. Combine the olive oil, vinegar, pomegranate molasses, garlic, and thyme in a small mixing bowl, whisking to blend well. Working with one at a time and using your fingertips, massage the paprika into the steaks. Rub the pomegranate marinade into both sides of the steaks, making sure that it covers the meat. Transfer to a glass baking dish, wrap with plastic wrap, and set aside to marinate for 1 hour. 

2. Preheat and oil the grill. 

3. Remove the steaks from the baking dish and season with salt and pepper. Place on the hot grill. Grill, turning occasionally, for about 12 minutes for rare or 15 minutes for medium. Place the steaks on a carving board with a channel for catching juices and let rest for 5 minutes. 

4. While the steaks are grilling, make the salad. Combine the tomatoes with the chicory, walnuts, and pomegranate seeds in a medium mixing bowl. Add just enough dressing to lightly coat. 

5. Using a sharp carving knife, cut the steaks on the bias into thin strips and transfer to a serving platter in slightly overlapping slices. Drizzle the juices over the top and place the salad around and on the steak on the platter. Serve immediately.

Note: Pomegranate molasses is a necessary ingredient in many Middle Eastern dishes. The tart and sweet syrup, made from cooking pomegranate juice with sugar, is available at Middle Eastern markets, specialty food stores, some supermarkets, and online. It is quite sticky and thick—somewhat more so than ketchup—with a glorious garnet color. It is terrific in barbecue sauces.

POMEGRANATE DRESSING

Makes about 1/2 cup

Ingredients:

2 tablespoons pomegranate molasses

1 tablespoon orange juice

1/2 teaspoon minced garlic

1/4 cup walnut oil

Salt and pepper

How to Make:

1. Combine the molasses with the orange juice and garlic in a small mixing bowl. Add the walnut oil and whisk to combine. Season with salt and pepper. 

2. Use as directed or store, covered and refrigerated, for up to 3 days. Bring to room temperature before using.