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Recipe: Sirloin Steak with Pomegranate Sauce

Nov 15, 2011 09:00PM ● By Anonymous

Alternate, alternate title to this blog post: "I just don't know how to photograph some dishes correctly."

I'm a newbie with a "real" camera (aka, a DLSR) so I'm still learning how to make my food look as mouthwatering and delicious as it tastes. While I think I'm going pretty while so far, there are some dishes I'm having a hard time with. This steak dish is one of them, as the pomegranate sauce did not photograph right. But this is a great fruity yet savory sauce to top a steak with!

Sirloin Steak with Pomegranate Sauce

1 pound sirloin steak (Though, honestly, you could top any red meat with this sauce!)
2 cloves garlic, minced
1 shallot, minced
2 tablespoons butter
2 cups pomegranate juice
1 tablespoon sugar
1/2 cup red wine
2 tablespoons balsamic vinegar
Salt and pepper
1 tablespoon flour
1/2 cup water

Allow your steaks to come to room temperature, and then cook them by your favorite method to your desired doneness. Remove from heat, and allow them to rest for 5 minutes. In my case, I melt a tablespoon of butter onto a grill pan over high heat, and sear them. In this recipe, it's best to cook them on the stove-top so you can use the juices from the in the sauce.

Pour the red wine, sugar, and salt in a small saucepan over medium-high heat. Bring to a boil and let it reduce until it's approximately 1 cup. 

In the same pan that you cooked the steaks, melt the butter. Saute the shallots and garlic, and then add the red wine. Scrape up the brown bits from the steak to incorporate into the sauce. Pour the pomegranate reduction into the pan and whisk together. Drizzle in the balsamic vinegar. Season to taste with salt and pepper. 

Whisk the flour into half-cup of water and add to the sauce to thicken. Simmer until it reaches the desired consistency, then pour over the steaks and serve.