Flank Steak with Pomegranate Glaze
- Marinate steak in rosemary, thyme, pepper, ½ cup of pomegranate juice, and oil the day before
- Take the remaining 3½ cups of juice and slowly reduce it to about ½ cup of thick syrup; this is your sauce
- Grill the steak until the desired temperature, we recommend medium-rare
- Slice thinly against the grain and drizzle with pomegranate sauce
Chef notes: There are plenty of health benefits to eating grass fed beef, but how about pomegranates? Tufts University discovered that this highly under-consumed fruit is a powerful antioxidant. They designed a scale to measure the potency of foods and vitamins. Pomegranates scored 4000 compared to vitamin C at 100, carrots at 210, broccoli at 800, and berries at 1200-2400. Pomegranate juice can be bought at the health food store and is an excellent energy drink.