Pomegranate marinated flank steak makes for a balanced sweet-tart flavor, a superior glossy glaze on the grilled steak, and a crave-worthy dipping sauce. Get the pomegranate molasses at MaureenAboodMarket.com here.
One of the first dinners I remember cooking for friends, with no mom there to supervise or lend a helping hand, was flank steak on the grill. I discovered that, with the proper marinade and timed cooking, I could make this meal perfectly, every time.
I’ve been thinking of the flank steak again lately, for the first time in a lot of years, wanting really simple and fast meals right now that taste excellent and that I can easily cook for a crowd. In culinary school, I did learn a glorious rolled, stuffed flank steak that’s been butterflied/rolled/tied, then grilled and served with a pesto sauce, and I’ve made that a bunch of times. But that one is best for a smaller dinner table; it requires an effort that here, mid-summer, we’re not even remotely going to make for our typically big crowd for dinner.
Could be that many of the eaters at our table aren’t big on chewy meats, or that I’ve been so focused on kebabs for the grill (see this, this, and this), that’s kept me and my flank steak apart. Once marinated, though, and taken off the grill in time before overcooking, this meat is transformed into greatness.
Back in the day, despite my lemon-and-garlic upbringing, I went for a commercial Italian dressing marinade. It did taste great with little effort . . . but I just don’t go there these days as I know my pantry is set with ingredients for mouthwatering marinades that are fast and easy to pull together.
The star player in my flank steak marinade is pomegranate molasses. Think of this flavor profile as the Middle Eastern version of a balsamic vinegar: sweet + tart. But the thick lushness of the pomegranate does so much more than balsamic, giving the steak a heavenly glossy glaze off the grill, and a perfect steak sauce when serving.
Pomegranate Marinated Flank Steak
The longer the flank steak marinates, the more flavorful it will be. Use the ziploc bag to keep the meat and vegetables fully coated in the marinade. Be sure to cut against the grain when slicing the meat. For the dipping sauce, never use the marinade from the steak; instead set aside a separate, unused portion of the sauce from the outset.
- 1 1/2 pounds flank steak
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 3/4 cup pomegranate molasses
- 1/3 cup extra virgin olive oil
- 1/2 teaspoon ground mustard
- 3 tablespoons brown sugar
- 1/2 teaspoon granulated garlic powder
- 1 orange bell pepper, sliced in 1-inch rounds
- 1 red bell pepper, sliced in 1-inch rounds
- 1 vidalia onion, sliced in 1-inch rounds
- 2 tablespoons neutral oil, such as canola, avocado, or safflower, to coat the grill
With a fork, prick the flank steak all over. Season both sides of the steak with the salt and pepper.
In a small bowl, whisk the pomegranate molasses, olive oil, mustard, brown sugar, and garlic powder. Set aside about 1/3 of the sauce to use when serving the meat after grilling.
Pour the rest of the marinade in a gallon ziploc bag. Add the flank steak, pepper slices, and onion slices. Pushing out as much air as possible, close the bag and refrigerate the meat for at least 12 hours and up to 24 hours.
To grill the meat, coat the grill grates with the neutral oil using tongs and a bit of paper towel. Heat the grill to medium high.
Once the grill is hot, lay the flank steak, pepper and onion on the oil-coated grates. Grill for 6- to 8 minutes, then flip the steak and vegetables. Grill for another 6 minutes, or to 150 degrees at the center of the steak.
Brush the finished steak with some of the reserved sauce while it rests for 15 minutes. Slice the steak on an angle against the grain, and serve with more of the reserved sauce over top or on the side.