Pomegranate Steak with Quinoa
Total Recipe Time: 50 to 55 minutesMarinade Time: 15 minutes to 2 hours
Makes 4 servings
Ingredients2 beef Strip Steaks Boneless, cut 3/4 inch thick (about 8 ounces each)2 ounces goat cheese, crumbledPomegranate seeds (optional)Marinade & Sauce:1 cup pomegranate juice1/4 cup balsamic vinegar2 tablespoons minced fresh rosemary2 tablespoons minced fresh thyme2 tablespoons olive oil3 cloves garlic, minced2 teaspoons Dijon-style mustard1/2 teaspoon pepperQuinoa:1 cup uncooked quinoa2 cups vegetable or beef broth 1 cup thinly sliced fresh baby spinach1/2 cup pomegranate seeds or sweetened dried cranberries 1/4 cup chopped toasted walnuts (optional)
- Combine Marinade & Sauce ingredients in medium bowl. Reserve 3/4 cup for basting sauce. Place beef steaks and remaining marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
- Meanwhile, prepare basting sauce. Pour reserved 3/4 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.
- Cook quinoa in broth in medium saucepan according to package directions. Stir in spinach, pomegranate seeds and walnuts. Keep warm.
- Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 7 to 10 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145°F) to medium (160°F) doneness, turning occasionally and basting with sauce.
- 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.
Cook'sTipTo cook on grill pan, heat nonstick grill pan over medium heat until hot. Place steaks on grill pan; cook 10 to 12 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally and basting with sauce.
Nutrition information per serving: 430 calories; 18 g fat (5 g saturated fat; 7 g monounsaturated fat); 79 mg cholesterol; 141 mg sodium; 26 g carbohydrate; 2.7 g fiber; 40 g protein; 10.1 mg niacin; 0.9 mg vitamin B6; 1.9 mcg vitamin B12; 4.1 mg iron; 41.6 mcg selenium; 7.3 mg zinc.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.
© Cattlemen's Beef Board and American National CattleWomen, Inc.