New York Strip

New York Strip Steak with Pomegranate Balsamic Sauce

Recipe courtesy of Montana Rae Neiley.
Prep Time: 15 minutesPT15M
Cook Time: 15 minutesPT15M
Servings: 4

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

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

Apply a liberal amount of salt, pepper, and garlic powder to both sides of the New York Strip Steaks.
Combine brown sugar, olive oil, and vinegar in a bowl, mix thoroughly.
Pour the mixture over the beef and cover with plastic wrap.
Marinade in the refrigerator for 2 to 12 hours.
Open and/or decant your wine so it has time to breathe before the meal.
Place a cast-iron skillet inside your oven and pre-heat to 400 degrees.
While the oven heats, combine the remaining liquid from the marinade with the cranberries, pomegranate juice, and rosemary in a saucepan on the stove.
Cook over medium heat, stirring frequently until the cranberries pop.
When mostly reduced, remove from heat and stir in the pomegranate seeds.
Remove the hot cast iron skillet from the oven and place it on the stove over medium-high heat.
Coat the skillet with butter being careful not to let it burn or smoke.
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.
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.
Remove the steaks, cover with tin foil, and set aside for 5 minutes to rest before slicing against the grain.
Spoon the sauce over the steak and serve.