Pomegranate marinaded skirt steak makes for a tender and slightly sweet cut of meat. Perfect for making tacos or adding to a salad.
This month I received skirt steak in my Grass Roots Farmers’ Cooperative box. It came with two perfect pieces of steak ready for a festive marinade. This simple pomegranate molasses marinade transformed the skirt steak into a slightly sweet and super flavorful piece of meat.
The key to cooking great skirt steak is to marinade for 1-2 hours and not overcooking. I highly recommend using a cast iron pan to cook your steak. Cast iron distributes heat move evenly than a standard pan which will give you a more consistent crust.
Top this steak on a fall salad or as tacos with my roasted honeynut squash and pomegranate salsa.
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Pomegranate marinaded skirt steak
- Diet: Gluten Free
Description
This simple pomegranate molasses marinade transformed the skirt steak into a slightly sweet and super flavorful piece of meat.
Ingredients
1 package of Grass Roots skirt steak
¼ cup pomegranate molasses
¼ cup olive oil
2 tablespoons honey
4 tablespoons red wine vinegar
1 shallot
1 clove of garlic
1 tablespoon dijon mustard
½ teaspoon salt
¼ teaspoon pepper
Instructions
- Prepare marinade: Combine all marinade ingredients into a food processor or blender. Blend on on high for about 1 minute until smooth. Place meat into a shallow dish and coat in marinade. Cover and marinade for at least 1 hour or up to 4 hours in fridge
- Cook steak: Remove steak from fridge and let come to room temperature for about 15 minutes before cooking. Using tongs, let the excess marinade drip off. Pre-heat pan on medium-high heat. Cook steak for 3-4 minutes per side, being careful not to overcook. Let rest for 5 minutes before slicing. Enjoy!
- Category: Dinner
- Method: Frying
- Cuisine: American
This post is part of a partnership with Grass Roots Farmers’ Cooperative, but all opinions are my own.
Yummy!! Made this 3x now!
Why can’t I stop eating this?!