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.