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1
Preheat broiler or grill and oil rack of a broiler pan or prepare grill as necessary.
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2
Place oil in a medium saucepan and heat until hot.
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3
Saute garlic in hot oil for 1 minute, stirring frequently.
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4
Stir in the pomegranate juice, wine, water, cornstarch, seasonings and molasses.
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5
Bring mixture to boil then reduce heat and simmer 5 minutes.
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6
Pour mixture into a sauceboat.
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7
Arrange steaks on prepared broiler pan; broil 3 inches from heat for 4 minutes.
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8
Turn steaks; broil 2 minutes.
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9
Brush steaks generously with sauce; broil 2 minutes more for medium-rare, or longer for desired doneness.
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10
Arrange steaks on platter, pour half of remaining sauce over meat and garnish with reserved arils.
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11
Pass remaining sauce with meat for dipping.
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12
Note, to remove arils for garnish, score 1 fresh pomegranate and place in a bowl of water.
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13
Break open the pomegranate underwater to free the arils.
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14
The arils will sink to the bottom of the bowl and the membrane will float to the top.
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15
Sieve and put the arils in a separate bowl.
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16
Note, to get fresh juice, cut 2 large pomegranates in half and juice them with a citrus reamer or a juicer.
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17
Pour mixture through a cheesecloth-lined strainer or sieve.
