This combo together make for a very romantic and intimate meal for two. Special occasion coming up? Try this meal with your choice of veggies.
RIB-EYE STEAKS with ROSEMARY and POMEGRANATE MOLASSES
Ingredients
1 medium white onion, peeled and cut lengthwise into quarters
1/4 cup pomegranate molasses plus more to serve
1 teaspoon Aleppo pepper or 3/4 teaspoon sweet paprika plus 1/4 teaspoon cayenne pepper
3 teaspoons minced fresh rosemary, divided
Kosher salt and fresh ground black pepper
Two 12 to 14 ounce boneless rib-eye steaks ( about 1 inch thick), patted dry
Grapeseed or other neutral oil for brushing
2 tablespoons salted butter, cut into 4 pieces
DIRECTIONS
- Set a box grater in a 9×13 inch baking dish. Grate the onion quarters on the large holes, allowing the pulp and juice to fall into the dish. To the grated onion , stir in pomegranate molasses. ( see recipe below), Aleppo pepper, 1 teaspoon of the rosemary, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add the steaks and turn to coat. Cover and refrigerate at least 30 minutes or up to 24 hours. Flip the steaks once or twice during marination. If refrigerated for longer than 1 hour, remove the steaks from fridge about 30 minutes before grilling.
- Prepare a charcoal or gas grill or use an indoor stovetop grill pan. For charcoal, ignite 3/4 of a large chimney of coals, let burn until lightly ashed over, distribute the coals evenly to one side of the grill bed; open bottom vents. Heat the grill, covered for 5 minutes, then clean and oil the grill grate. For gas turn all burners to high and heat 10 to 15 minutes, then clean and oil gate. If using stovetop brush the grill pan with 2 teaspoons oil and heat to medium high.
- Scape off excess marinade and pat the steaks with paper towel. Brush one side with oil, then place oiled-side down on hot side of grill(for charcoal). Cover and cook until nicely charred on the bottom, about 4 minutes. Brush the side facing up with oil and flip the steaks. Cover and cook until the second sides are nicely charred and the centers reach 120 F ( for medium rare), another 3 to 4 minutes.
- Transfer the steaks to a serving platter, sprinkle each with remaining rosemary and top with two pieces of butter. Tent with foil and let rest 10 minutes.
- Transfer the steaks to a cutting board and cut into thin slices on the diagonal. Return to the platter, pour over the juices from the board. Sprinkle with salt, black pepper, and top with pomegranate molasses.
POMEGRANATE MOLASSES
INGREDIENTS
2 cups pomegranate juice
3/4 cup sugar
1 teaspoon lemon juice
DIRECTIONS
- Place the juice, sugar, and lemon juice in a saucepan. Bring to a gentle boil until sugar is dissolved, then reduce the heat so the liquid is gently simmering.
- Continue too simmer for an hour or until the liquid has reduced by just over half, and the syrup is thick and gloopy.
- You will have extra so pour into a glass jar and refrigerate.
- If gelled before use, heat to make liquid again.
BRAISED SWEET POTATOES with ORANGE and OLIVES
INGREDIENTS
3 tablespoons EVOO ( extra virgin olive oil)
2 teaspoons coriander seeds, lightly crushed
1 medium red onion, halved and thinly sliced
Kosher salt and fresh ground black pepper
2 pounds orange flesh sweet potatoes, cut into 1 inch chunks
2/3 cup orange juice
1/4 teaspoon cayenne pepper
1/2 cup black or green pitted olives or a mixture, chopped
DIRECTIONS
- In a Dutch oven over medium high, cook the oil and seeds, stirring until fragrant, 2-4 minutes. Add the onion and 1/4 teaspoon salt, then cook, stirring occasionally until onion is softened and lightly browned.
- Add the sweet potatoes, orange juice, cayenne, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup water. Bring to a simmer, cover and reduce heat to medium. Cook, stirring occasionally, until a skewer inserted into the potatoes, meets no resistance, 8-11 minutes.
- Uncover and cook, stirring constantly until the liquid has almost fully reduced and potatoes, lightly glazed, about 2 minutes. Off heat, stir in the olives. Taste and season with salt and pepper.
Make this special meal for your special someone or as I did, just to treat yourself.
Bon Appetit !
