Pomegranate And Red Wine Steak Food

SUMAC SKIRT STEAK WITH POMEGRANATE REDUCTION

Steps:

• 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.
• Preheat broiler.
• Meanwhile, stir together sumac, pepper, and remaining 3/4 teaspoon salt. Cut steak into pieces to fit in a large shallow baking pan and pat dry. Transfer steak to baking pan and sprinkle evenly with sumac mixture, then let stand about 10 minutes.
• 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. Transfer steaks with any pan juices to a large plate and let stand, loosely covered with foil, 10 minutes.
• 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. Add Port and simmer until reduced to a glaze, 2 to 3 minutes. Add meat juices accumulated on plate and bring to a simmer. Whisk in pomegranate reduction and lemon juice. Remove from heat and whisk in remaining 2 tablespoons butter until incorporated.
• Holding knife at a 45-degree angle, thinly slice steak diagonally and serve with sauce.

POMEGRANATE AND RED WINE STEAK

Steps:

• Preheat broiler or grill and oil rack of a broiler pan or prepare grill as necessary.
• Place oil in a medium saucepan and heat until hot.
• Sauté garlic in hot oil for 1 minute, stirring frequently.
• Stir in the pomegranate juice, wine, water, cornstarch, seasonings and molasses.
• Bring mixture to boil then reduce heat and simmer 5 minutes.
• Pour mixture into a sauceboat.
• Arrange steaks on prepared broiler pan; broil 3 inches from heat for 4 minutes.
• Turn steaks; broil 2 minutes.
• Brush steaks generously with sauce; broil 2 minutes more for medium-rare, or longer for desired doneness.
• Arrange steaks on platter, pour half of remaining sauce over meat and garnish with reserved arils.
• Pass remaining sauce with meat for dipping.
• Note, to remove arils for garnish, score 1 fresh pomegranate and place in a bowl of water.
• Break open the pomegranate underwater to free the arils.
• The arils will sink to the bottom of the bowl and the membrane will float to the top.
• Sieve and put the arils in a separate bowl.
• Note, to get fresh juice, cut 2 large pomegranates in half and juice them with a citrus reamer or a juicer.
• Pour mixture through a cheesecloth-lined strainer or sieve.

LAMB CHOPS WITH A POMEGRANATE AND RED WINE SAUCE

Steps:

• Heat the oil in a pan.
• Season the lamb chops with salt and pepper.
• Add the lamb chops to the pan and cook until they reach the desired doneness, about 5 minutes per side to get a thick chop to medium rare.
• Set the lamb aside.
• Add the shallots and sauté for 1 minute.
• Add the red wine and deglaze the pan.
• Add the stock, pomegranate molasses, balsamic vinegar, honey, butter and rosemary, salt and pepper.
• Bring the mixture to a boil and simmer until it thickens to form a sauce, about 6-10 minutes.
• Pour the sauce over the lamb.

MULLED POMEGRANATE AND RED WINE PUNCH (SLOW COOKER)

Steps:

• Stir together all ingredients in a 4 to 6 quart slow cooker; cover.
• Cook until very hot, about 1 hour on High or 2 hours on Low; once hot keep warm on low heat up to 4 hours.
• A serving is 1 cup.

PAN-SEARED STEAK WITH RED WINE SAUCE

Steps:

• Generously sprinkle salt and pepper all over steaks, then let steaks rest uncovered for 15 minutes at room temperature. Meanwhile, mince the shallots.
• Melt 1/2 tablespoon butter and the oil in a large skillet over medium-high heat until almost smoking. Add steaks and cook until done to taste, about 3 to 4 minutes per side for rare and a little longer for medium-rare or medium. (Bone-in steaks take a few minutes longer to cook through than boneless.) If the pan begins to smoke or burn, lower the heat. Transfer steaks to a plate to rest while you prepare the sauce.
• Add shallots to the skillet and cook over medium heat until lightly browned, about 1 minute. Add brandy to the skillet and use a long-handled match or igniter to set the brandy on fire. (Stand back when you do this.) Let flames die out, then add red wine and cook until reduced and syrupy, 2 to 4 minutes. Add stock and boil until reduced and thickened, 3 to 4 minutes longer.
• Remove pan from heat and whisk in remaining 2 tablespoons butter and the chives. Serve steaks and sauce immediately with watercress.