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Categories:
cilantro parsley garlic olive oil lemon juice salt paprika ground cumin ground red pepper New pomegranate juice brown sugar balsamic vinegar
Viewed: 30 - Published at: 6 years agoIngredients
- 14 cup fresh cilantro leaves, tightly packed
- 14 cup fresh parsley leaves, tightly packed
- 3 garlic cloves, minced
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 2 teaspoons salt
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 18 teaspoon ground red pepper
- 4 New York strip steaks (1-inch thick)
- 1 cup pomegranate juice
- 1 tablespoon brown sugar
- 2 teaspoons balsamic vinegar
Method
- In the work bowl of a food processor, combine cilantro, parsley, garlic, olive oil, lemon juice, salt, smoked paprika, cumin and red pepper.
- Pulse until mixture is combined.
- In a resealable plastic bag, combine cilantro mixture and steaks.
- Seal bag and refrigerate for a least 4 hourds or up to 12 hours.
- Spray a grill rack with nonstick, nonflammable cooking spray.
- Preheat grill to medium high heat (350-400 degrees).
- 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 10 minutes.
- Serve steak with Pomegranate Glaze.
- Pomegranate Glaze:.
- In a small skillet, combine pomegranate juice, brown sugar and vinegar.
- Bring to a boil over med-high heat.
- Reduce heat, and simmer for 8 to 10 minutes or until mixture is reduced to about 1/4 cup.
