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flank steak

Lemony Seared Flank Steak with Pomegranate Molasses

This lemony flank steak glazed with pomegranate molasses wows your taste buds with its tangy flavor but goes from pan to table in a matter of minutes.
5 from 12 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main Course
Cuisine Mediterranean
Servings 3 servings
Calories 266 kcal


  • 1 pound flank steak
  • 1 tablespoon olive oil
  • salt and pepper about 1/4 - 1/2 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.



Calories: 266kcalCarbohydrates: 4gProtein: 32gFat: 12gSaturated Fat: 3gCholesterol: 90mgSodium: 82mgPotassium: 515mgSugar: 3gCalcium: 32mgIron: 2.3mg
Keyword pomegranante molasses, steak
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