I love pomegranate. I always have, since I was little. It was just something we always had at home.
As you probably have noticed, a few years ago pomegranate became a superfood. They have more antioxidant powers than cranberry juice or green tea.
The original recipe starts with pomegranate molasses but I really wanted to make this a little healthier. When I originally bought the molasses I assumed it was just reduced pomegranate juice. Well it’s not! It’s pomegranate juice & sugar reduced. That’s a no-no!
Along with that, pomegranate molasses isn’t something you find at your regular grocery store (at least not at mine), you have to buy it on Amazon (get it here) or at an international market (I found it at the Arabic market).
I added an extra step to make this recipe since I substituted the molasses for the juice. If you don’t want to, you don’t have to. Just sub the juice for 1/2 a cup of the molasses! You decide.
1-2 lbs Steak (I like tri-tip)
1 cup pomegranate juice – reduced by half
3/4 cup chopped mint leaves
2 tablespoons lemon juice
2 tablespoons olive oil
3 medium garlic cloves, minced
1 teaspoon kosher salt
- Pop the pomegranate juice into a small saucepan & reduce by half
- Once reduced let cool to at least room temperature
- Add in the rest of the ingredients & use it to marinate your meat.
- I like to use steak because the marinade is strong & steak can hold up to it. You could also do lamb or another gamey meat.
- Marinate your meat for 30 minutes to two hours.
- I love grilling because it’s easy & gives your meat a smokey flavor. Depending on the thickness of the steak I would start with 5-7 minutes a side.
- We like our steak medium-rare so we usually do just 5-7 minutes a side to make it perfectly.