Bri's Pomegranite BBQ NY Strip
This moist flavorful steak dish will be a hit at any dinner party.
A creative non-traditional way to serve steak. You will serve a juicy succulant steak sure to satisfy all. By simply slow simmering in a home made BBQ sauce.
Serve with spicy italian seasoned roasted red potatoes and crisp white wine and thyme sauteed green beans for a meal to remember.
Throw a themed dinner party and whip up a quick pomagranite vinegrette with pomegranite vinegar, dijon mustard, sugar, salt, pepper and canola oil. Serve over salad for a refreshing starter. While you're at it, why not end the night with a mouth watering pomegranate martini. You can even soak pomagranite seeds in the vodka or make pomegranite flavored ice cubes. But don't be scared to add extra sugar to your martini pomegranate schnopps has quite a kick
3 Each Seeds of Pomegranate
½ cup Pomegranate Vinegar
½ Cup finely diced Onion
1 cup Tomato puree
1 Cup Cheerwine
½ Cup water
4 8oz NY strips
1 Tbsp Salt and pepper
Soak pomegranate seeds in water for 1-2 days (until soft) Puree water and seeds. Sauté onions, slightly caramelizing. ( cook on medium to medium high heat until onion is browned. The browning is caused by the natural sugars in the onions beginning to react with the heat releasing chemicals from the onion that causes the nutty sweet flavor and a brown color.) Deglaze periodically with Pomegranate vinegar (not the vinegar measured for recipe)
Add remaining ingredients excluding cheerwine and simmer for 30-45 minutes. Add Cheerwine and simmer for an additional 15-20 minutes. Taste and adjust seasonings as necessary.
Add Strips to pan with Pomegranate BBQ and simmer on each side until desired internal preference is reached. Baste strip frequently as it cooks (spoon sauce over meat). Serve with sauce.