spice-rubbed flank steak
Four 9 oz portions Flank Steak
spice-rub:
2 tsp salt
1 tsp cinnamon
1 tsp ginger
1 tsp granulated garlic
1 tsp onion powder
4 tbsp paprika
1 tsp cayenne
1 tbsp sugar
1 tbsp cumin
8 tbsp brown sugar
Combine ingredients in a clean mixing bowl. Mix well.
red onion jam:
1 fl oz cooking oil
5 oz red onion julienne
1/4 tsp salt
1/4 tsp pepper
1 tbsp red wine vinegar
2 tbsp burgundy wine
1 tbsp brown sugar
1 tbsp honey
2 tbsp raisins
1/4 tsp grenadine
1 tbsp lemon zest
1 tsp thyme – chopped
In a preheated sauce pot, add oil and onions. Season with salt and pepper and sauté until tender, stirring frequently for 10 minutes. Add red wine vinegar and burgundy wine. Stir well. Cook for 2 minutes. Add brown sugar, honey, raisins and grenadine. Cook over low heat until mixture reduces to a syrup. Add thyme and lemon zest and mix well.
pomegranate glaze:
2 tbsp cooking oil 1
tbsp garlic- chopped
2 oz diced red onions
1 tsp kosher salt
1 tsp black pepper
½ lb brown sugar
¼ cup balsamic vinegar
¼ cup soy sauce
1 tbsp marsala wine
¼ tsp tabasco sauce
4 tbsp pomegranate puree
1 tbsp orange juice concentrate
1 tbsp honey
2 ½ fl oz water, cold
½ tbsp spice arrowroot
½ oz corn starch
Add oil to heated saucepot. Sauté garlic and red onion until translucent. Add salt and pepper and brown sugar and cook for 5 minutes or until sugar is liquefied. Add balsamic vinegar, soy sauce, marsala wine, Tabasco sauce, pomegrante puree, orange juice concentrate and honey. Bring to simmer. Cook to dissolve sugar. In a separate clean mixing bowl, using a whisk, make a slurry mix of cold water, arrowroot and corn starch and add to sauce. Bring to boil and simmer for 15 minutes until thick enough to coat back of spoon. Strain through a fine strainer.
plating instructions:
Lightly oil and season flank steaks equally on both sides with spice rub mix. Place on a clean, hot grill. Grill on both sides. Cut steak into 4 slices against the grain. Drizzle pomegranate glaze over steak and top with red onion jam.
Servings: 4