A simple sauce and a balsamic marinade transform this pomegranate flank steak into a flavorful and festive dinner.
If it weren’t for rare steaks, I could probably be a vegetarian. I could easily never eat chicken again and not care, pork would be a little harder but doable and I never even liked fish until I was about 15 any way so giving that up would be no big deal.
Just not steak.
I mean look at that! It’s sitting there all pink and pretty speaking to my inner carnivore.
We ate flank steak about once a week growing up and I remember getting seriously bored with it thinking “not again!” when I’d see it sitting in marinade in the fridge. Then I grew up, started paying for my own groceries and somehow flank steak all but vanished from my meals. Is it just me or is this piece of steak not cheap?!
Maybe part of the problem is finding one that’s not 3+ pounds, but I’m always floored when I see the price of flank steak because in my head if we ate it so frequently growing up, it should be one of the cheaper cuts.
A sale on meat and a pomegranate later, however, it’s back on my table.
There’s no hard part about this pomegranate flank steak, just some foresight to let it marinate as long as possible. Well that and to NOT overcook it. Please don’t do that. Not even a little. A beautiful flank steak can be turned into chewy leather with too much cooking and that’s just a waste.
If you’re not down with roasts for the holidays, this would be a great festive alternative.
- 1 1/2 pounds flank steak
- salt and pepper
- 3 tablespoons extra virgin olive oil
- 2 tablespoons brown sugar
- 3 tablespoon balsamic vinegar
- arils from 1 pomegranate
- 3/4 cup frozen cranberries
- 1 tablespoon chopped rosemary
- Season both sides of the flank steak liberally with salt and pepper.
- Whisk together the olive oil, brown sugar and balsamic in a small bowl.
- Place flank steak in baking dish, prick both sides of the steak with the tines of a fork, pour the marinade over top and flip the steak a few times to coat.
- Cover with plastic wrap and let marinate in the refrigerator for at least 2 hours up to overnight.
- Remove steak from the refrigerator about 15 minutes before cooking.
- Let the excess marinade drip off the steak and reserve the juices.
- Preheat oven to high broil and position rack in upper third of the oven.
- Place the steak on a broiler pan and cook for about 4-5 minutes per side for medium-rare, or longer depending on your preference.
- Remove the steak from the oven, cover with tin foil and let rest.
- Meanwhile, combine the cranberries, rosemary and remaining marinade in a small sauce pot.
- Cook over medium heat until cooked down and cranberries have popped.
- When there's just a touch of liquid left, add the pomegranate arils, stir to combine and remove from heat.
- Slice the steak against the grain and pour the sauce over top.