Sumac Skirt Steak With Pomegranate Reduction

The layering of the different flavors is what makes this really interesting. And it is very simple to make.

• 1/3 cup pomegranate molases (see above post for recipe)
  
• 1 tablespoon sumac (found in Middle-eastern markets or online at www.adrianascaravan.com)
  
• 3/4 teaspoon salt
  
• 1 teaspoon black pepper
• 2 lb skirt steak
• 2 tablespoons unsalted butter (or margarine if you are keeping kosher)
  
• 3 tablespoons finely chopped shallot (1 medium)
• 1/4 cup ruby or tawny Port
• 1 teaspoon fresh lemon juice

Preparation

Preheat broiler.

Stir together sumac, pepper, and 3/4 teaspoon salt. Cut steak into pieces to fit in a large shallow baking pan and pat dry. Transfer steak to baking pan and sprinkle evenly with sumac mixture, then let stand about 10 minutes.

Broil steaks 3 to 4 inches from heat, turning over once, 2 to 3 minutes total for thinner pieces, 3 to 4 minutes for thicker pieces for medium-rare. Transfer steaks with any pan juices to a large plate and let stand, loosely covered with foil, 10 minutes.

While steak stands, heat 1 tablespoon canola oil in a 10-inch heavy skillet over moderately high heat until foam subsides, then cook shallot, stirring occasionally, until golden, 3 to 5 minutes. Add Port and simmer until reduced to a glaze, 2 to 3 minutes. Add meat juices accumulated on plate and bring to a simmer. Whisk in pomegranate molases and lemon juice. Remove from heat and whisk in butter or margarine until incorporated.

Holding knife at a 45-degree angle, thinly slice steak diagonally and serve with sauce.