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.┬áIf you can’t find sumac at your local grocer, try a specialty spice store like The Spice House (where I frequent) or Penzey’s.

Related Articles:



I’m currently having trouble displaying comments. Rest assured, I do receive (and love to get!) comments, but they are not displaying on the page. Please continue to comment and if you have a specific question, I will email you a response. Thank you!

Leave a Comment

{ 5 comments… read them below or add one }

Previous post:

Next post: