If you didn’t already know November is National Pomegranate Month, well, now you do. And while pomegranates are delicious, I always feels like there’s hint of mystery surrounding what one can actually do with them. The genius folks over at POM Wonderful collected recipes from some of the country’s top culinary masterminds using the yummy fruit and one of my favorites is the Grilled New York Steak with POM-Tequila Glaze created by Josiah Citrin, chef and owner of Melisse in Santa Monica, Calif. So in this month so heavily dominated by Thanksgiving turkey, give in to your red meat craving and give this recipe a try.
2 cups juice from POM Wonderful Pomegranates or 2 cups of POM Wonderful 100% Pomegranate Juice
3 16 oz. New York steaks
sea salt and fresh cracked black pepper
½ cup orange juice
¼ cup lime juice
½ cup tequila
¼ cup honey
1 tbsp coriander seeds, toasted and crushed
sliced green onions (garnish)
Prepare fresh pomegranate juice, if necessary
Combine all liquid ingredients and coriander seeds in a heavy-duty saucepot. Bring to a boil and then reduce to a simmer.
Let simmer, skimming off any impurities that may rise to the top, until 1 cup remains and the reduction is thick and syrupy but not burned and sticky. Keep warm.
Season the steaks with sea salt. Place steaks on the grill, and turn them over every 30 seconds for 6 minutes.
After 6 minutes (12 turns), brush the steaks with POM-Tequila Glaze and continue to cook, turning every 30 seconds for 4 more minutes. Brush the steaks with the reduction every turn.
After 10 minutes of total grilling, transfer steaks to a wire rack with a tray underneath and let rest for 5 mintues.
After 5 minutes of resting, brush the steaks again and place back on the grill. Cook for another 4 minutes, turning and brushing with the reduction every 30 seconds.
Transfer back to the wire rack and let rest for another 5 minutes. At this point the steaks will be medium rare.
Continue cooking in the same manner until desired doneness.
Slice each steak into 4 pieces, sprinkle with sea salt and fresh cracked peppercorns.
Drizzle with sauce and sprinkle with sliced green onions.
What have you been having a hankering for lately? Tell us in the comments or tweet @OKMagazine.