Pomegranate Mint Steak Recipe


  • 2 steaks (we chose ones that were a slightly leaner option – top sirloin)
  • 1/2 cup pomegranate juice
  • large handful of fresh mint, minced
  • 1 clove garlic, minced
  • salt and pepper
  1. In a quart- or gallon-size ziplock bag, combine the marinade ingredients: pomegranate juice, minced mint, minced garlic, and a pinch of salt and freshly ground black pepper.
  2.  Trim any visible pieces of fat (if applicable) and place the steaks in the bag of marinade. Let marinate as long as you want – we did ours for about six hours, and the flavor was fantastic.
  3.  You could prep the marinade ahead of time and even marinate overnight, too. Store in the fridge while marinating.
  4.  When you’re getting ready to cook, take the steak out of the fridge and leave it at room temperature for around 20-30 minutes. This isn’t mandatory, but if your steak isn’t cold when you begin cooking it, it will cook more evenly.
  5.  To cook: use your favorite method and cook to your favorite doneness. We cooked ours on a skillet over medium heat until they were medium done. You can also sear the steaks on a very hot skillet on both sides, then finish in the oven.

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