Steak with mint pomegranate sauce
The better quality your steak, the more amazing this dish is! Since you are serving the steak with bread, you can get away with buying less!
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Ingredients:
- 1 whole wheat baguette (optional)
- 4 tablespoons extra virgin olive oil
- 2 pounds boneless ribeye steak around 2 inches thick
- 2 teaspoons salt pink Himalayan
- 4 cloves garlic zested or crushed
- 1/4 cup fresh mint leaves stems removed and finely chopped
- 1 cup basil stems removed finely chopped
- 2 limes juiced
- 1 pomegranate cut in half and seeds removed
Directions:
- In a medium size bowl, add 1 teaspoon salt, 1 tablespoon olive oil, garlic, mint, basil and lime juice. Mix well and set aside.
- Prepare grill pan on high heat. Pat steaks dry and sprinkle evenly with 1 teaspoon of salt and 1 teaspoon of pepper on both sides. Rub in 1 tablespoon olive oil and place on hot grill.
- Grill on each side for 6-7 minutes for medium rare. Let rest for 5 minutes before thinly slicing.
- (optional step: Brush bread slices with 1 tablespoon of olive oil and place on grill pan for 1 min per side) Place steak on top of bread or cutting board. drizzle with mint sauce and sprinkle pomegranates on top.
Notes & Tips:
Cut your pomegranate in half. Hold the pomegranate face side down over a bowl and use a wooden spoon to hit the skin side and all the seeds will fly right out! Try this recipe in a wrap with avocados and rice or if you want to not use bread at all, serve it on top of roasted sweet potatoes or sweet potato mash!
