Flank Steak with Pomegrante Sauce

1 ½ lb. flank steak
2 Tbsp. butter
1/3 cup beef broth or stock
¾ cup pomegranate juice
¼ cup balsamic vinegar
1 Tbsp. honey
2 Tbsp. brown sugar
½ tsp. salt

Season steak with salt and pepper. Heat a large skillet on medium-high. When hot, sear steak until well-browned, 1 minute per side. Reduce heat to medium. Add butter. Cook 3-5 minutes on each side. Remove steak and keep warm.
Pour off any grease in skillet. Add broth, juice, vinegar, honey, brown sugar, cornstarch, and salt to skillet and cook on medium heat until boiling. Simmer, stirring occasionally, until sauce is reduced by about one-half and thickens.
Slice the steak diagonally, against the grain, into thin strips. Pour sauce over steak slices to serve.
Serves 4

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