Flank Steak with Pomegranate Glaze and
Smashed Potatoes

(serves 4)

When Pressed for Time, Order of Events is Everything
Start this meal by putting the potatoes in the oven first.  While they bake, prepare the steak and glaze.  This order facilitates the entire meal being served hot at the same time.  Adding a simple arugula salad balances out the sweetness of the pomegranate glaze and the creaminess of the potatoes.

2 lbs small Yukon Gold or Yellow Creamer potatoes
1/4 cup olive oil
coarse sea salt and pepper 

1 lb flank steak
1 Tbsp olive oil
1 Tbsp coarsely chopped fresh rosemary       
5 garlic cloves, chopped
coarse sea salt and pepper

1/4 cup pomegranate molasses*
2 Tbsp balsamic vinegar
1 Tbsp minced shallot

Preheat oven to 350 degrees.  Toss potatoes with olive oil.  Sprinkle generously with sea salt and pepper.  Spread out on baking sheet and bake for about 20 minutes until potatoes are fork tender.  Turn the oven off.  Take the potatoes out of oven and gently smash each one using the bottom of a glass or back of a large spoon.  Return to oven for 3-4 minutes.  Then remove and cover with foil.  Adjust oven to broiler setting.

Brush flank steak with oil.  Sprinkle generously with salt and pepper and slather with garlic and rosemary.  Place it in a oven-proof pan on a lower rack in the oven to keep garlic from burning.  Broil for 2-3 minutes per side for medium rare, 4-5 minutes for medium.  (Alternately, the flank steak can be grilled.)  Remove from oven.  Place the steak on a cutting board that can capture any juices, setting steak pan aside.  Tent steak with foil and allow to rest for 5 minutes or so.

Combine the glaze ingredients in a small sauce pan and simmer for 3-4 minutes.  Pour the glaze into the steak pan, along with any juices that have been released from the resting steak.  Gently stir to combine.

Using a sharp knife, thinly slice the steak at a 45 degree angle, cutting across the grain of the meat.  Arrange the slices on a platter and pour the glaze over the steak, using a rubber spatula to get every last drop.

*Pomegranate molasses is simply a reduction of pomegranate juice.  A Persian friend introduced it to us years ago as a staple ingredient to prepare dishes from her childhood.  Since then we've found that it has many delicious uses, such as in a vinaigrette and over roasted vegetables.  It has a not-too-sweet pucker about it that brings life to the flavor of a dish.  Find it in the ethnic foods aisle of the grocery store or in many specialty food markets. 


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