Pomegranate flank steak
Steaks
Spanish cuisine
Growing up, I got to pick my birthday dinner. I always chose flank steak. It was marinated in some variation of shallots, soy sauce, thyme, and lemon. Then it was broiled and sliced to perfection by my father. My mouth still explodes with the thought of it. Somehow, when I make it, it never tastes as good. This recipe is my ramped up version of my parents' subtle flank steak. My recipe is sweeter, due to the pomegranate molasses and honey. And it's very me. Very messy. Very fun. Not elegant at all. It can be served as is. You can drape the slices over a bed of arugula and goat cheese. You can make sandwiches. Or you can eat it straight out of the fridge, in the middle of the night, after you've fallen asleep watching television. It's very versatile.
Share:
0
22
0
Comments