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1. Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/2 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
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2. Prepare fresh pomegranate juice.*
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3. Place all marinade ingredients in a ziplock bag and mix to dissolve the sugar.
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4. Add the steak and marinate for 1 to 8 hours in the refrigerator. Remove from refrigerator and allow to reach room temperature before grilling.
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5. Preheat grill on high heat.
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6. Remove steak from the marinade; set marinade aside.
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7. Place steak on a hot grill and sear 2 to 3 minutes on each side. Reduce grill heat to low, turn and cook 20 to 30 minutes, covered for medium rare (meat thermometer should read 135u00b0F), or until steak reaches desired doneness. Remove steak from grill and allow to rest, covered.
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8. Place remaining marinade in a saucepan and bring to a boil; cook until thick.
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9. Slice steak thin and serve with reduced marinade. Garnish with arils.
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* For 1 cup of juice, cut 2-3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.
