Sumac Skirt Steak With Pomegranate Reduction Food

GRILLED MARINATED SKIRT STEAK WITH POBLANO CREMA AND POMEGRANATE PICO

Steps:

• For the marinated skirt steak: Combine the brown sugar, hot sauce and orange juice in a shallow container. Add the steak and marinate, refrigerated, for at least 20 minutes and up to 2 hours.
• For the pomegranate pico: Roll the pomegranate to loosen the seeds, then cut the pomegranate in half. Hold one of the halves over a bowl, cut-side down, and tap the top with a spoon while lightly squeezing to release the seeds (save the remaining pomegranate half for another use). Add the pineapple, jalapeno, olive oil, lime juice and some salt; toss and set aside.
• For the poblano crema: Add the cilantro, creme fraiche, salt, garlic, poblanos and lime zest and juice to a food processor; process to combine. Set aside.
• Prepare a grill for high heat. Grill the skirt steak for 6 to 8 minutes per side. Let rest, then slice thinly.
• For serving: Fry the corn tortillas in vegetable oil until crisp; set aside.
• Place the arugula in a bowl and dress with the olive oil, lime juice and a pinch of salt.
• To plate: Smear some poblano crema across a plate; place a tortilla, off-center, on top. Add a small portion of the arugula salad to the tortilla, followed by some steak. Top with some pomegranate pico and garnish with cotija.

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.