October 18th, 2007

“Tangy & Sweet” Ribeyes in a Pomegranate and Wine Marinade

Nancy Vaziri
Frankfort, Il

“Tangy & Sweet” Ribeyes in a Pomegranate and Wine Marinade

1/2 cup pomegranate juice
1/4 cup red wine
2 tablespoons granulated sugar
1 Vidalia onion (grated)
3 cloves of garlic (finely chopped)
1/4 teaspoon cinnamon
1/4 teaspoon cardamom
1/4 teaspoon ground cumin
4 (1/2 pound each) ribeye steaks
1 tablespoon canola oil
1 teaspoon kosher salt
1 teaspoon freshly grated black pepper
2 tablespoons chives (finely chopped)

Combine pomegranate juice, red wine, granulated sugar, onion, garlic, cinnamon, cardamom, and cumin together in a large plastic bag.  Add the ribeye steaks.  Marinate for a minimum of 3 hours and preferrably overnight in the refrigerator.  To cook:  take marinated meat out of the refrigerator, reserve marinade.  Place ribeyes on double layers of paper towels and blot with an additional paper towel to dry out meat from the marinade.  Heat a grill pan on high.  With a pastry brush or clean paper towel baste hot grill pan with canola oil.  Season ribeyes with salt and pepper and place on grill.  Grill for 3-5 minutes per side.  Best cooked medium-rare.  To serve:  Place steak on plate, garnish with a sprinkling of chives.  Serves:4

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