Sumac Skirt Steak with Pomegranate Reduction

August 5, 2012 · 5 comments

in beef,dairy-free,healthy,middle eastern,quick and easy

 

There’s really not much to say about this recipe, other than we loved it. The ingredients are short and simple, but the flavor you get when they are all combined will surprise you. The sumac and pomegranate are a great way to dress up a pretty cheap cut of beef (skirt steak). Remember when flank steak used to be cheap? Yeah…

I’m no stranger to Middle Eastern food, having grown up in what is basically the U.S. capital of amazing Middle Eastern food. I love sumac, and I use it a fair amount, but for whatever reason, I don’t think I’d ever used it on steak before. Sumac has a bit of a tart, lemony flavor. I especially love it in the dressing for fattoush salad, but it’s great on so many things. In this dish, it pairs absolutely beautifully with the sweeter (but still somewhat tart) pomegranate reduction.

This meal is simple and easy to prepare, but impressive. There’s a little time involved waiting for the pomegranate juice to reduce, but everything else can be prepped/cooked while that happens, so it’s still on the table in about 30 minutes.

We had this with some simply seasoned couscous (cooked in chicken broth with a little parsley and toasted almonds added at the end) and a Jerusalem salad (tomatoes, cucumbers, parsley, tahini sauce). It all went so perfectly together.

I don’t really drink port, so I didn’t want to buy any. Instead I used marsala, which worked just great. If you can’t find sumac at your local grocer, try a specialty spice store like The Spice House (where I frequent) or Penzey’s.

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{ 5 comments… read them below or add one }

Ivy August 5, 2012 at 11:54 pm

Love the use of pomegranate juice. I usually use pomegranate molasses.

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Anna August 6, 2012 at 12:28 am

Love this! Also, my favorite cut of meat is skirt steak, so even better. You grew up in the right town, no doubt!

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Joanne August 6, 2012 at 5:30 am

I love the Middle Eastern flavors of sumac and pomegranate…I find something really comforting about them. I would never have thought to use them on a steak, though! Possibly because my parents never really DID anything with steak. It was just served as is. I do like the sound of this Middle Eastern edge you gave it!

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Krystal R {Mrs. Regueiro's Plate} August 6, 2012 at 7:52 pm

OMGahhhh, I’m totally digging all the flavors here!! Plus, you had me at skirt steak! YUM!!!

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Kelsey August 7, 2012 at 2:42 pm

What a fantastic recipe! I bet it tastes like a special occasion meal without all the hours of crazy holiday prep work. Great idea for subbing the port; I’ve also used a combination of slightly reduced pomegranate juice and beef broth in a few dishes.

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