Sumac Skirt Steak with Pomegranate Reduction
The right blend of pomegranate juice and sumac spice will definitely enhance the flavor of this Sumac Skirt Steak recipe!
- 2 cups bottled pomegranate juice (16 fl oz)
- 1 teaspoon sugar
- 1 teaspoon salt
- 3 tablespoons finely chopped shallot (1 medium)
- 1 teaspoon black pepper
- 2 lb skirt steak
- 3 tablespoons unsalted butter
- 1 tablespoon Sumac
- 1/4 cup ruby or tawny Port
- 1 teaspoon fresh lemon juice
- 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.
Click here to buy Sumac Spice and other herbs and spices
Photo Credit to: Epicurious
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