A simple pomegranate relish sauce and a balsamic marinade transform this steak into a flavorful and festive dinner.
Prep Time: 10 minutes
Cook Time: 15 minutes
Additional Time: 4 hours
Total Time: 4 hours 25 minutes
Ingredients
Steak
- 1 cup balsamic vinegar
- ⅓ cup brown sugar
- 1 tbsp dijon
- 1” knob ginger, grated
- 2 garlic cloves, grated
- 1 tsp salt
- 2 pounds bavette steak
Pomegranate Relish
- ½ tbsp apple cider vinegar
- ½ tbsp honey
- 1 tbsp olive oil
- 1 cup pomegranate arils
- 1 tbsp finely diced shallot
- 1 jalapeno, seeded and finely diced
- 2 tbsp freshly minced parsley
- Salt and pepper, to taste
Directions
- Marinate the steak: In a large mixing bowl whisk together the balsamic, brown sugar, dijon, ginger, garlic, and salt until combined. Place the steak into the marinade until fully submerged. Cover the bowl and place into the fridge for 4-6 hours.
- Make the relish: in a medium-sized mixing bowl, whisk together the apple cider vinegar, honey, and olive oil. Once combined, add the remaining ingredients and a pinch of salt and pepper. Toss until combined. Cover and refrigerate.
- Remove the steak from the fridge and marinade and let sit at room temperature for about 30-40 minutes.
- Heat a large cast iron skillet over medium heat until it is piping hot, about 3-4 minutes.
- Cook the steak for about 3-4 minutes on each side or until desired doneness is reached. Depending on the thickness of your steak you may need to cook for more or less time.
- Let rest for 10 minutes.
- Slice the steak and serve with the pomegranate relish on top and enjoy!
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