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Pom-Honey London Broil

Rosh Hashana is around the corner and that means I get to play around with one of my favorite ingredients, Pomegranate syrup/molasses. Pomegranate syrup is basically just pomegranate juice that is boiled down until thick and syrupy usually with a little bit of sugar added. The result yields a super concentrated pomegranate taste that is both tart and sweet and is great in so many things. I use it in salad dressings, marinades, even drizzled over some ice cream to cut the sweetness- it is super versatile and absolutely delicious. Here I used it to marinate a London Broil and the syrup combined with the honey gives the meat a great crust and great flavor. It's best to marinate the meat overnight to really give a chance for the marinade to permeate but even a couple of hours will do.  Serve it over it as a main dish or use it as a topping for a great steak salad. Enjoy!

1 2lb (around 1 kilo) piece of London Broil
1 small shallot, diced
2 cloves garlic, finely minced
2 Tbl olive oil
1 1/2 Tbl honey
3 Tbl Pomegranate Molasses/syrup
1/4 cup dry red wine
1/4 tsp salt
1/8 tsp pepper

Whisk all the ingredients for the marinade together and place in a ziplock back. Add the meat, seal the bag and refrigerate for a minimum of 2 hours and up to 24 hours, the longer the better. Once it's marinated, remove from fridge and let it sit on the counter for about half an hour. Grill or broil until the internal temperature is between 130-135 depending on how rare you like it, about 4-5 minutes per side.




Comments

  1. what number meat is that in israel??
    thanks, shana tova!

    ReplyDelete

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