Pomegranate Club Steaks

Faigy Grossman Recipe By
 
  • Cooking and Prep: 3.5 h
  • Serves: 6
  • Contains:

This dish is as delicious as it is intensely flavored. The meat turns butter-soft, and is infused with the deep flavoring from the marinade. It also freezes really well; a superb addition to your Yom Tov menu!

Ingredients (9)

Main ingredients

Start Cooking

Prepare the Pomegranate Club Steaks

  1. Place meat into a large ziplock bag and add one cup pomegranate juice. Pour in two teaspoons balsamic vinegar and add brown sugar, seasonings, and sautéed onions. Seal and shake well to coat.

  2. Allow to marinate for at least one hour, turning once or twice to allow meat to absorb the marinade.

  3. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

  4. Remove meat from the marinade and arrange in a single layer in a baking pan. Pour in about half the marinade; discard the rest. Cover pan tightly and bake for two hours and 15 minutes.

  5. Meanwhile, boil remaining pomegranate juice in a small saucepan for about 12–15 minutes, allowing liquid to reduce and turn slightly syrupy. Remove from heat and add in remaining two teaspoons balsamic vinegar.

  6. To serve, drizzle pomegranate reduction over each piece and garnish with crispy fried onions.

Credits

Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger

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