Pomegranate Club Steaks

This dish is as delicious as it is intensely flavored. The meat turns butter-soft, and is infused with the deep flavoring from the marinade. It also freezes really well; a superb addition to your Yom Tov menu!

SERVES 6

• 6 club steaks, rinsed and patted dry
• 1³⁄₄ cups pomegranate juice, divided
• 4 tsp balsamic vinegar, divided
• 2 Tbsp brown sugar
• 1 scant tsp Montreal steak spice
• 1 scant tsp dried rosemary
• ¹⁄₂ tsp salt
• 2 Tbsp sautéed onions, or 2 cubes frozen sautéed onions
• crispy fried onions, for garnish

Place meat into a large ziplock bag and add 1 cup pomegranate juice. Pour in 2 tsp balsamic vinegar and add brown sugar, seasonings, and sautיed onions. Seal and shake well to coat. Allow to marinate for at least 1 hour, turning once or twice to allow meat to absorb the marinade.

Preheat oven to 350°F (175°C).

Remove meat from the marinade and arrange in a single layer in a baking pan. Pour in about half the marinade; discard the rest. Cover pan tightly and bake for 2¹⁄₄ hours.

Meanwhile, boil remaining pomegranate juice in a small saucepan for about 12–15 minutes, allowing liquid to reduce and turn slightly syrupy. Remove from heat and add in remaining 2 tsp balsamic vinegar.

To serve, drizzle pomegranate reduction over each piece and garnish with crispy fried onions.

(Originally featured in Family Table, Issue 711)