Sumac Skirt Steak with Pomegranate Reduction
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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.
Sumac Skirt Steak with Pomegranate Reduction
Adapted from Gourmet
2 cups bottled pomegranate juice
1 tsp. sugar
1 tsp. salt, divided
1 Tbsp. sumac
1 tsp. black pepper
2 lbs. skirt steak
3 Tbsp. butter, divided
1 shallot, minced
1/4 cup ruby or tawny port, or marsala
1 tsp. fresh lemon juice
Bring pomegranate juice, sugar, and 1/4 teaspoon salt to a boil in a 2-quart saucepan over moderately high heat; boil until reduced to about 1/3 cup, about 20 minutes.
Preheat broiler (or grill).
Meanwhile, stir together sumac, pepper, and remaining 3/4 teaspoon salt. If necessary, cut the steak into pieces to fit in a large, shallow broiler-safe pan. Pat the steaks dry, then transfer to the baking pan and sprinkle evenly with sumac mixture. 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 or marsala and simmer until reduced to a glaze, 2 to 3 minutes. Add meat juices accumulated on plate and bring to a simmer along with the pomegranate reduction and lemon juice. Remove from heat and whisk in remaining 2 tablespoons butter until incorporated.
Thinly slice steak diagonally and serve with sauce.
Love the use of pomegranate juice. I usually use pomegranate molasses.
Love this! Also, my favorite cut of meat is skirt steak, so even better. You grew up in the right town, no doubt!
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!
OMGahhhh, I’m totally digging all the flavors here!! Plus, you had me at skirt steak! YUM!!!
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.