Pomegranate-Molasses Lacquered Flank Steak with Mint Yogurt and Toasted Almond Bulgur

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. In a bowl, mix 30 ml (2 tbsp) pomegranate molasses, 15 ml (1 tbsp) olive oil, 8 g (about 2 cloves) chopped garlic, cumin, sweet paprika, cinnamon, 4 g (3/4 tsp) salt, 2 g (3/4 tsp) black pepper, the lemon zest, and 15 ml (1 tbsp) lemon juice.

2. 2

   Place the flank steak on a plate or in a bag, coat it with the marinade, and let it sit for 20 minutes at room temperature.

3. 3

   Meanwhile, make the mint yogurt: combine the Greek yogurt with the mint, 4 g (about 2 cloves) chopped garlic, 15 ml (1 tbsp) lemon juice, and a pinch of salt. Refrigerate until serving.

4. 4

   Heat a medium saucepan over medium heat. Add the butter and 15 ml (1 tbsp) olive oil. Stir in the red onion and cook for 3 to 4 minutes until softened. Add the bulgur and sliced almonds; toast for 2 minutes, stirring constantly.

5. 5

   Pour the hot beef broth or water into the bulgur mixture, add 2 g (1/2 tsp) salt and a pinch of black pepper. Once it boils, reduce the heat, cover, and cook for 10 to 12 minutes until the liquid is absorbed. Turn off the heat and let it rest for 5 minutes.

6. 6

   Heat a large oven-safe skillet over medium-high heat. Add 15 ml (1 tbsp) olive oil. Sear the flank steak for 2 to 3 minutes per side until browned.

7. 7

   Mix the remaining 30 ml (2 tbsp) pomegranate molasses with 15 ml (1 tbsp) water. Brush the top of the beef with this glaze and transfer the skillet to the oven. Roast for 6 to 8 minutes at 220 °C / 425 °F for medium doneness, or until the internal temperature reaches 57 °C / 135 °F.

8. 8

   Remove the beef from the oven, transfer it to a board, and let it rest for 8 minutes. While it rests, fluff the bulgur with a fork and fold in the parsley.

9. 9

   Slice the flank steak thinly against the grain. Serve over the almond bulgur, add spoonfuls of mint yogurt, and finish with extra black pepper if desired.