Your host for today is Anne from Anniebakes! If you want to learn a bit more about her, be sure to check yesterday’s post where we asked Anne what her favorite spice to cook with is. Alright, enough chatter. Take it away Anne!
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Hi everyone!! Glad you could come over today!! I thought that since Julie is out of town, we maybe shouldn’t mess up her kitchen, so I brought some New York Strip Steaks that I’ve already marinated to cook out on the grill! So grab a glas of iced tea, or an Arnold Palmer if that’s what you prefer and let’s head out back to do some cookin’!
If you haven’t picked up the Deen Bros. Good Cooking Magazine, never fear I have been using it a lot this summer and will be sharing a LOT of those recipes with you, and those Deen boys are just so darn cute to look at–it’s a win-win, great recipes and cutie patuties!
But I digress, so back to the recipe…
Charmoula Strip Steaks with Pomegranate Glaze
INGREDIENTS:
1/4 cup tighlty packed fresh cilantro leaves
1/4 cup tighly packed fresh parsley leaves
3 cloves garlic, minced
3 tablespoons olive oil
1 tablespoon fresh lemon juice
2 teaspoons salt
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
4 (1-inch-thick) New York Strip steaks
Pomegranate Glaze (recipe follows)
DIRECTIONS:
In a food processor, combine cilantro, parsley, garlic, olive oil, lemon juice, salt, smoked aparika, cumin and red pepper; pulse until mixture is combined. In a resealable plastic bag, combine cilantro mixture and steaks. Seal bag, and refrigerate for at least 4 hours or up to 12 hours. Spray a grill rack with nonstick cooking spray. Preheat grill to medium-high heat. Remove steaks from marinade, discarding marinade. Grill steaks, covered with grill lid, for 4 to 5 minutes per side or until a meat thermometer inserted in thickest portion registers 130 degrees. let stand for 10 minutes. Serve steak with Pomegranate Glaze.
Pomegranate Glaze
INGREDIENTS:
1 cup pomegranate juice
1 tablespoon brown sugar
2 teaspoons balsamic vinegar
DIRECTIONS:
In a small skillet, combine pomegranate juice, brown sugar and vinegar. Bring to a boil over medium-high heat. Reduce heat, and simmer for 8 to 10 minutes or until mixture is reduced to about 1/4 cup. Drizzle over meat.
I hope you had as much fun as I did!
Let’s do it again some time!! Anne
Oh these look delicious and I'm sure I could eat that marinade right out of the bowl. I'll have to try this recipe with some bison steaks I have 🙂
Pomegranate glaze??? I'm in!!! Great job Anne!
Lots of yummy love,
Alex aka Ma, What's For Dinner
http://www.mawhats4dinner.com
Hey guys! I'm just stopping in this morning to say hi and thanks for checking out our first guest blogger! We made it to Delaware ok and are preparing for our first day out. There's two moms and six kids. It should be an adventure!
Yesterday I watched Paula Deen, and she had her single son on the show. I was beyond devastated to find out that he has a girlfriend. AHHH! I was so going to marry him!
This sounds delicious. I am going to give it a try!
Ok, I am writing down the pom glaze and I think that I am going to put that onto everything! I have not seen the Deen Bros magazine yet but now that I know it exists I will look for it. This recipe just sounds so darn delicious!
Thanks everyone for stopping by, hope your steaks are done to perfection!
I bet this would be great with bison!
Have fun in Delaware, Julie
And I know, I know, who knew about the girlfriend–She is cut though, kindda looks like Jamie's wife, Brooke!
Anne
I have an award for you! 🙂
http://verybesthousewife.blogspot.com/2010/06/announcements-for-cool-people-you.html
good ol 'deen boys–whoever snags bobby will be one lucky gal. 🙂
meanwhile, i wish i had seen this recipe when i had my stash of pom–it sounds amazing!
I almost bought that magazine yesterday! I guess I'll have to go back and grab it. This sounds great!