In my house, we have a saying that “everything tastes better with lemon”. Well I am going to amend that to say “and pomegranate molasses”. This recipe for flank steak will make you a believer. It comes together so quickly but is just packed with flavor. With just a brush of olive oil, a dash of salt and pepper, a squirt of lemon, you are ready to sear it. Then when it is done cooking, you pour on some pomegranate molasses while it rests and wala – a flavor-packed protein is ready to serve.
You can use a cast iron pan, as I show you in this video, but a grill pan or an outside grill would be terrific as well. After the pan gets nice and hot, you sear it for about three minutes a side, depending on what temperature you prefer your meat and how thick the piece of meat is. Then when you take it off the heat and put it on a cutting board to rest, you pour on a bit of pomegranate molasses on each side and let it rest. That’s all there is to it. When you slice it up after it has rested for about ten minutes, you can drizzle on a bit more lemon and molasses if you’d like. This pairs nicely with this arugula and fig salad with pomegranate molasses dressing but really, it will pair beautifully with almost any side dish you prefer.
In addition, feel free to use other types of steak cuts such as top sirloin, boneless ribeye, skirt, and more. Another trick is to make a bed of greens such as arugula or spinach and serve the steak right on the greens for an exciting salad presentation. It will look like a professional chef made your meal but it was really you in just a matter of minutes.
- 1 pound flank steak
- 1 tablespoon olive oil
- salt and pepper (about ¼ - ½ teaspoon each or to taste)
- one small lemon or ½ of a large one
- 1 – 2 tablespoons pomegranate molasses
- Preheat a heavy bottomed medium size cast iron or grill pan over medium high to high heat. Rub olive oil over both sides of the steak and sprinkle both sides with the salt and pepper and squeeze some lemon juice all over. When the pan is hot, place steak in it and let it sear for about 3 minutes per side or to your desired doneness. I like to take it out when it is just rare and then let it cook more as it rests – about 125 degrees.
- As soon as you place the meat on a cutting board to rest – pour on the pomegranate molasses (both sides) then let it rest for 5 – 10 minutes.
- Slice across the grain and serve.