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The sweet flavor of the reduction paired with the deep, bold taste of the meat is a perfect combination.
Yield: approximately 15 crostini
1/3 cup sugar
1 tablespoon Tuscanini Lemon Juice
2 teaspoons coarse sea salt
1/2 teaspoon coarse black pepper
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
1 teaspoon honey
1 teaspoon soy sauce
2 tablespoons oil
1 and 1/2 pounds oyster steak or New York strip steak
1 baguette, sliced
lettuce greens
pomegranate seeds
In a saucepan, bring pomegranate juice, sugar, and lemon juice to a slow boil. Lower flame and simmer for one hour, stirring frequently or until reduced to half the original size and thick.
In a bowl, combine sea salt, pepper, garlic, honey, soy sauce, and oil. Rub into the meat.
Grill on high for five minutes on each side for medium or eight minutes per side for well done. Slice thinly before serving.
Place baguette slices on a platter or individual plates. Top with lettuce greens. Place meat on top. Drizzle pomegranate syrup and top with pomegranate seeds.
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