Warmer temperatures call for flavors that bring some serious punch. This marinade combines intensely tart, slightly sweet pomegranate molasses and smoky paprika for an oh-so-sophisticated take on the flavors of a traditional BBQ sauce without the goopy, heavy coating. If you’ve never used pomegranate molasses, this Middle Eastern condiment is just pomegranate juice reduced to a sticky, syrupy consistency. If you don’t see it in the international section or vinegar section of your grocery store, you can make your own by reducing pomegranate juice or cherry juice until it’s as thick as honey.
The aromatics in the marinade (garlic, parsley, and green onion) are crushed instead of chopped because they're sensitive little things that get their feelings hurt fast when cooking at high heat. Bashing them around helps to release their flavor without you having to pick little pieces of burnt parsley off of your steak.
For best results, marinate for at least an hour before cooking, though overnight is best.
For the Marinade:
¼ cup pomegranate molasses
1 T maple syrup (I love Dr. Bill’s!)
1 T apple cider vinegar
1 T black pepper
1 t paprika
1 T grapeseed or peanut oil, plus more for cooking
1 ½-2 lb. flank, skirt, or flap steak
1 T kosher salt
4 big cloves of garlic
3 or 4 parsley stems with leaves
2 green onions or scallions
Additional oil for cooking
2 tablespoons butter
Season the steak on both sides with 1 tablespoon of salt. Place the garlic, parsley, and green onion on a chopping board and bash them around with the back of your knife.; you want to bruise them without cutting them. In a shallow glass pan big enough for the steak to lay flat, mix all the marinade ingredients. Add the steak and veggies, then flip everything around to coat. Cover with plastic wrap and marinate at room temperature for an hour or in the refrigerator up to overnight.
Remove the steak from the refrigerator and let it sit at room temperature for an hour.
Take the steak out of the pan, picking off any of the veggies that may stick. Pat dry with paper towels, then set aside.
Preheat a heavy cast iron griddle over medium heat for 3-5 minutes, or until the pan just starts to smoke. Drizzle the steak with additional oil then add to the hot pan. Cook, without flipping, for 4-5 minutes, or until the steak releases from the pan easily. Shmear the butter on top of the steak, then flip. Cook for an additional 2-3 minutes. Place the steak on a cutting board, pour the butter over the top, and let the steak rest for 5 minutes before cutting.
Want to kabob your steak?
Before marinating, cut your steak into three evenly-sized hunks, cutting against the grain (the way you'd cut a steak to take a bite). Now cut each section into three long strips. Add the the marinade.
When you're ready to cook, pat each strip dry, then thread the steak onto the skewer, starting at the thickest part. Drizzle the oil on the skewers and grill for 3 minutes on each side.