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1
In a liquid measuring cup whisk in order, starting with the honey, molasses, 1 teaspoon salt, sugar, pomegranate juice, and wine.
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2
Cook's Note: Starting with the sticky ingredients then adding the liquid makes it easier to blend.
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3
Pour half of the mixture into a large resealable plastic bag.
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4
Add to the bag the peppercorns, vegetable oil, and steak.
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5
Seal and massage the steak a bit before letting it rest at room temperature for 1 hour.
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6
If you need more time than that, refrigerate it, but make sure to bring it to room temperature before you grill it.
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7
Pour the rest of the marinade, onions, and garlic into a small saucepot over medium-high heat.
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8
Bring to a boil then cover and lower to a simmer until the liquid reduces and thickens, about 15 to 20 minutes.
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9
Set aside.
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10
Heat the grill or grill pan to medium-high heat.
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11
Remove the steak from the plastic bag and gently pat dry.
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12
Discard the marinade from the plastic bag.
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13
Season the steak on both sides with a sprinkle of salt.
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14
Place on the grill, it's totally okay if a few peppercorns from the marinade hang on for dear life and go for a ride on the grill with the steak.
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15
Cook until the steak easily releases from the grill, about 5 minutes.
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16
Flip and cook the second side for 5 minutes more for medium rare, which is best for this cut.
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17
Remove from the grill to a plate, cover with aluminum foil and let the steak rest 10 minutes, allowing the juices to redistribute before you slice it.
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18
Make notice of the direction the muscles in the steak are traveling and make sure to cut across or perpendicular to that direction to achieve the most tender results.
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19
Place the slices of steak in a serving dish and pour the glaze and onions over the top.
