Pomegranate Steak With Quinoa Recipe

Name: Pomegranate Steak With Quinoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (8 ounce) beef Strip Steaks, boneless, 3/4-inch thick; 2 ounces goat cheese, crumbled; Pomegranate seeds (optional); Marinade & Sauce:; 1 cup pomegranate juice; 1/4 cup balsamic vinegar; 2 tablespoons minced fresh rosemary; 2 tablespoons minced fresh thyme; 2 tablespoons olive oil; 3 cloves garlic, minced; 2 teaspoons Dijon-style mustard; 1/2 teaspoon ground black pepper; Quinoa:; 1 cup uncooked quinoa; 2 cups vegetable or beef broth; 1 cup thinly sliced fresh baby spinach; 1/2 cup pomegranate seeds or sweetened dried cranberries; 1/4 cup chopped toasted walnuts (optional)

Servings: persons

2 (8 ounce) beef Strip Steaks, boneless, 3/4-inch thick
2 ounces goat cheese, crumbled
Pomegranate seeds (optional)
Marinade & Sauce:
1 cup pomegranate juice
1/4 cup balsamic vinegar
2 tablespoons minced fresh rosemary
2 tablespoons minced fresh thyme
2 tablespoons olive oil
3 cloves garlic, minced
2 teaspoons Dijon-style mustard
1/2 teaspoon ground black pepper
Quinoa:
1 cup uncooked quinoa
2 cups vegetable or beef broth
1 cup thinly sliced fresh baby spinach
1/2 cup pomegranate seeds or sweetened dried cranberries
1/4 cup chopped toasted walnuts (optional)

1
Combine Marinade & Sauce ingredients in medium bowl. Reserve 3/4 cup for basting sauce. Place beef steaks and remaining marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
2
Meanwhile, prepare basting sauce. Pour reserved 3/4 cup marinade into small saucepan; bring to a boil. Reduce heat; cook 15 to 20 minutes or until reduced by half and slightly thickened, stirring occasionally. Set aside.
3
Cook quinoa in broth in medium saucepan according to package directions. Stir in spinach, pomegranate seeds and walnuts. Keep warm.
4
Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 7 to 10 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally and basting with sauce.
5
Carve steaks into slices; season with salt, as desired. Place quinoa on serving platter; top with cheese. Arrange beef around quinoa. Garnish with pomegranate seeds, if desired.

341

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 (8 ounce) beef Strip Steaks, boneless, 3/4-inch thick, 2 ounces goat cheese, crumbled, Pomegranate seeds (optional), Marinade & Sauce:, and more.

Yes, Pomegranate Steak With Quinoa falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pomegranate Steak With Quinoa

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