New York Strip

New York Strip Steak with Pomegranate Balsamic Sauce

new york strip steak with pomegranate balsamic sauce

New York Strip

New York Strip Steak with Pomegranate Balsamic Sauce

Recipe courtesy of Montana Rae Neiley.
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4

The pomegranate and cranberry balsamic sauce adds a sweet acidity that perfectly compliments the seared Natural Angus New York strip steak.

Ingredients

10-12 oz. Natural Angus New York Strip Steak per person

Salt and pepper to taste

Garlic powder

1 ½ Tbsp brown sugar

2 Tbsp extra virgin olive oil

2 Tbsp balsamic vinegar

1 Tbsp of butter

1/2 Cup fresh cranberries

¼ Cup pomegranate juice

½ Tbsp chopped fresh rosemary

Arils (seeds) from ½ pomegranate

Preparation

  1. Apply a liberal amount of salt, pepper, and garlic powder to both sides of the New York Strip Steaks
  2. Combine brown sugar, olive oil, and vinegar in a bowl, mix thoroughly
  3. Pour the mixture over the beef and cover with plastic wrap
  4. Marinade in the refrigerator for 2 to 12 hours
  5. Open and/or decant your wine so it has time to breathe before the meal
  6. Place a cast-iron skillet inside your oven and pre-heat to 400 degrees
  7. While the oven heats, combine the remaining liquid from the marinade with the cranberries, pomegranate juice, and rosemary in a saucepan on the stove
  8. Cook over medium heat, stirring frequently until the cranberries pop
  9. When mostly reduced, remove from heat and stir in the pomegranate seeds
  10. Remove the hot cast iron skillet from the oven and place it on the stove over medium-high heat
  11. Coat the skillet with butter being careful not to let it burn or smoke
  12. Add the steak to the cast iron pan and cook for at least 2 minutes per side or until a nice brown crust has formed
  13. Move the cast iron pan to the oven to finish - use a thermometer to check the internal temperature – cook until it reaches 145 degrees inside or your desired level of doneness
  14. Remove the steaks, cover with tin foil, and set aside for 5 minutes to rest before slicing against the grain
  15. Spoon the sauce over the steak and serve