Thursday, September 23, 2010

Steak with Pomegranate Sauce

Guess what everyone?? Classes have started, and damn, is everything busy these days. On the other hand, I have unofficially started a club called Food at UCLA. Check out the blog: So far, I'm trying to keep the number of members down because my apartment is sooo small. Until the club can be an official club, it will be limited to 20 members :(.

To celebrate classes, I have made steak with pomegranate sauce. I never knew pomegranate can be used for so many things. It goes so well with the steak by bringing out the flavor of the meat through the sweet and sour taste.

Before I start, people have been asking me how I can tell how done my steak is. Well, I tell them to poke it. If it is very squishy like a sponge, then it is still raw and probably cold on the inside. If it is like the feeling of poking your cheeks, then it should be medium rare to medium. If it is like pushing into a thing of clay, your steak is definitely well done or overcooked. It is all based on experience.

Wine pairing: This goes well with a Syrah

Steak with Pomegranate Sauce

1 lb Ribeye steak
1 cup Pomegranate juice like POM
1/2 Orange
2 tbs White sugar
1/4 cup Golden brown sugar
2 Shallots
1 Bay leaf
1 tsp Orange zest

Prep and Cooking the sauce
1. Slice the shallots thinly
2. Bring pomegranate juice to a boil
3. Squeeze the juice from 1/2 orange into the pomegranate juice
4. Add both sugars into the pan and stir around making sure the bottom doesn't burn
5. Add bay leaf, shallots, and orange zest into the pan
6.Stir until reduced in half.

Cooking the steak
1. Heat a oil in a pan on high heat
2. Sear steak on both sides for 30 seconds each side
3. Turn over and turn heat to medium-low, cover, and cook for 4 minutes
4. Turn over, cover, and cook for 4 minutes
5. It should be about medium to medium-rare, so take the steak and slice it into strips
6. Plate and drizzle sauce over the steak strips.

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