Beef Strip Steak is marinated in pomegranate juice, balsamic vinegar and herbs then served with quinoa and more pomegranates for garnish. This is one colorful dish.
Combine Marinade & Sauce ingredients in medium bowl. Reserve 3/4 cup for basting sauce. Place beef Strip Steaks, Boneless and remaining marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
Meanwhile, prepare basting sauce. Pour reserved 3/4 cup marinade into small saucepan; bring to a boil. Reduce heat; cook 15 to 20 minutes or until reduced by half and slightly thickened, stirring occasionally. Set aside.
Cook quinoa in broth in medium saucepan according to package directions. Stir in spinach, pomegranate arils and walnuts. Keep warm.
Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 7 to 10 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145°F) to medium (160°F) doneness, turning occasionally and basting with sauce.
Carve steaks into slices; season with salt, as desired. Place quinoa on serving platter; top with cheese. Arrange beef around quinoa. Garnish with pomegranate arils, if desired.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 430 Calories; 162 Calories from fat; 18g Total Fat (5 g Saturated Fat; 7 g Monounsaturated Fat;) 79 mg Cholesterol; 141 mg Sodium; 26 g Total Carbohydrate; 2.7 g Dietary Fiber; 40 g Protein; 4.1 mg Iron; 10.1 mg NE Niacin; 0.9 mg Vitamin B6; 1.9 mcg Vitamin B12; 7.3 mg Zinc; 41.6 mcg Selenium.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.
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