Charmoula Strip Steaks with Pomegranate Glaze

Your host for today is Anne from Anniebakes!  If you want to learn a bit more about her, be sure to check yesterday's post where we asked Anne what her favorite spice to cook with is. Alright, enough chatter.  Take it away Anne! 



Hi everyone!!  Glad you could come over today!!  I thought that since Julie is out of town, we maybe shouldn't mess up her kitchen, so I brought some New York Strip Steaks that I've already marinated to cook out on the grill!  So grab a glas  of iced tea, or an Arnold Palmer if that's what you prefer and let's head out back to do some cookin'!

If you haven't picked up the Deen Bros. Good Cooking Magazine, never fear I have been using it a lot this summer and will be sharing a LOT of those recipes with you, and those Deen boys are just so darn cute to look at--it's a win-win, great recipes and cutie patuties!

But I digress, so back to the recipe...

INGREDIENTS:

1/4 cup tighlty packed fresh cilantro leaves

1/4 cup tighly packed fresh parsley leaves

3 cloves garlic, minced

3 tablespoons olive oil

1 tablespoon fresh lemon juice

2 teaspoons salt

1 teaspoon smoked paprika

1 teaspoon ground cumin

1/8 teaspoon ground red pepper

4 (1-inch-thick) New York Strip steaks

Pomegranate Glaze (recipe follows)

DIRECTIONS:

In a food processor, combine cilantro, parsley, garlic, olive oil, lemon juice, salt, smoked aparika, cumin and red pepper;  pulse until mixture is combined.  In a resealable plastic bag, combine cilantro mixture and steaks.  Seal bag, and refrigerate for at least 4 hours or up to 12 hours.  Spray a grill rack with nonstick cooking spray.  Preheat grill to medium-high heat.  Remove steaks from marinade, discarding marinade.  Grill steaks, covered with grill lid, for 4 to 5 minutes per side or until a meat thermometer inserted in thickest portion registers 130 degrees.  let stand for 10 minutes.  Serve steak with Pomegranate Glaze.

INGREDIENTS:

1 cup pomegranate juice

1 tablespoon brown sugar

2 teaspoons balsamic vinegar

DIRECTIONS:

In a small skillet, combine pomegranate juice, brown sugar and vinegar.  Bring to a boil over medium-high heat.  Reduce heat, and simmer for 8 to 10 minutes or until mixture is reduced to about 1/4 cup.  Drizzle over meat.

I hope you had as much fun as I did!  

Let's do it again some time!!  Anne