This recipe's flavourful ingredients will leave your dinner guests in awe. This marinade leaves the flank steak juicy and tender while adding tons of flavour.
1 dried ancho or mild New Mexico chili pepper
1 cup (250 mL) unsweetened pomegranate juice
1⁄4 cup (50 mL) red or white wine vinegar
1⁄4 cup (50 mL) vegetable oil
1 tsp (5 mL) liquid honey
2 flank steaks, each about 11⁄2 lbs (750 g)
Salt and freshly ground pepper
1 cup (250 mL) unsweetened pomegranate juice
1⁄4 cup (50 mL) red or white wine vinegar
1⁄4 cup (50 mL) vegetable oil
1 tsp (5 mL) liquid honey
2 flank steaks, each about 11⁄2 lbs (750 g)
Salt and freshly ground pepper
1. Break off stem from chili pepper and shake out seeds. Rinse chili pepper. Break into small pieces and place in a heatproof blender jug or a tall cup (to use an immersion blender).
2. Heat pomegranate juice and vinegar in a saucepan or in the microwave until steaming. Pour over chili pepper and let stand for 30 minutes or until softened and cooled. Add oil and honey and purée until chili pepper is finely chopped.
3. Place steaks in 1 or 2 heavy-duty plastic storage bag(s) or a shallow nonreactive dish. Pour in half of marinade, dividing evenly if necessary, and seal bag(s) or cover dish and refrigerate for at least 8 hours or for up to 24 hours, turning steaks occasionally while marinating. Cover and refrigerate remaining marinade separately. (Alternatively, freeze steak in marinade and freeze extra marinade in separate containers for up to 3 months. Let thaw in the refrigerator overnight.)
4. Preheat grill to medium-high.
5. Remove steaks from marinade, discarding marinade, and season with salt and pepper. Place steaks on grill. Grill for 5 to 7 minutes per side depending on thickness, turning once, or until medium-rare. Transfer to a cutting board and let rest for 5 minutes. (If making ahead, let cool, wrap and refrigerate steak for up to 2 days.)
6. Heat reserved marinade in a saucepan over medium heat, if desired. Slice steak thinly across the grain and serve drizzled with reserved marinade.
2. Heat pomegranate juice and vinegar in a saucepan or in the microwave until steaming. Pour over chili pepper and let stand for 30 minutes or until softened and cooled. Add oil and honey and purée until chili pepper is finely chopped.
3. Place steaks in 1 or 2 heavy-duty plastic storage bag(s) or a shallow nonreactive dish. Pour in half of marinade, dividing evenly if necessary, and seal bag(s) or cover dish and refrigerate for at least 8 hours or for up to 24 hours, turning steaks occasionally while marinating. Cover and refrigerate remaining marinade separately. (Alternatively, freeze steak in marinade and freeze extra marinade in separate containers for up to 3 months. Let thaw in the refrigerator overnight.)
4. Preheat grill to medium-high.
5. Remove steaks from marinade, discarding marinade, and season with salt and pepper. Place steaks on grill. Grill for 5 to 7 minutes per side depending on thickness, turning once, or until medium-rare. Transfer to a cutting board and let rest for 5 minutes. (If making ahead, let cool, wrap and refrigerate steak for up to 2 days.)
6. Heat reserved marinade in a saucepan over medium heat, if desired. Slice steak thinly across the grain and serve drizzled with reserved marinade.
By: Jennifer MacKenzie
We just enrolled our very keen future chef 13 year-old at a week's course at your Kingston campus here. She is thrilled to be bumped to the older group as she has experience in the kitchen. Aside from dancing, it's her passion. She started her own cake business when she was 11 with her friend and has been cooking from new recipes fearlessly since she was about 9. Yay LC.
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