Pomegranate Steak with Quinoa
Total Recipe Time: 50 to 55 minutes
Marinade Time: 15 minutes to 2 hours
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2
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boneless beef top loin (strip) steaks, cut ¾ inch thick (about 8 ounces each)
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2 ounces
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goat cheese, crumbled
Pomegranate seeds (optional)
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Marinade & Sauce
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1 cup
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pomegranate juice
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¼ cup
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balsamic vinegar
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2 tablespoons
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minced fresh rosemary
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2 tablespoons
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minced fresh thyme
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2 tablespoons
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olive oil
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3 cloves
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garlic, minced
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2 teaspoons
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Dijon-style mustard
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½ teaspoon
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pepper
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Quinoa
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1 cup
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Uncooked quinoa
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2 cups
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Vegetable or beef broth
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1 cup
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Thinly sliced fresh baby spinach
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½ cup
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Pomegranate seeds or sweetened dried cranberries
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¼ cup
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Chopped toasted walnuts
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1. Combine Marinade & Sauce ingredients in a medium bowl. Reserve ¾ cup for basting sauce. Place beef steaks and remaining marinade in food-save plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
2. Meanwhile, prepare basting sauce. Pour reserved ¾ cup marinade into small saucepan; bring to a boil. Reduce heat; cook 15 to 20 minutes or until reduced by half and slightly thickened, stirring occasionally. Set aside.
3. Cook quinoa in broth in medium saucepan according to package directions. Stir in spinach, pomegranate seeds and walnuts. Keep warm.
4. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 10 to 12 minutes (over medium heat on preheated gas grill, covered, 7 to 10 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally and basting with sauce.
5. Carve steaks into slices; season with salt, as desired. Place quinoa on serving platter; top with cheese. Arrange beef around quinoa. Garnish with pomegranate seeds, if desired.
Makes 4 servings
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