Entrees/ Fun & Easy/ Side Dishes

Pomegranate Glazed Steak and Rainbow Carrots

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Pomegranate Glazed Steak and Rainbow Carrots

Steak night. Traditionally known as date night, treat yourself night, blow the bank night…Though it’s no longer grilling season and the time of Steak Frites out on the back patio has gone for now, there are still plenty of ways you can cook your steak indoors and enjoy a restaurant-quality, over-the-top, drool-worthy meal at home.

This Pomegranate Glazed Steak recipe is a new favourite recipe of mine, and can be enjoyed with a ton of savoury, seasonal veggies. I threw together a quick roasted garlic, heirloom carrot and kale stir fry, then threw some sweet potato puree on my plate for a healthier alternative to the traditional starch, but it’s really up to you to customize this steak plate!

Pomegranate Glazed Steak and Rainbow Carrots       Pomegranate Glazed Steak and Rainbow Carrots

Rainbow carrots are now in season and are a great way to try a twist on a favourite vegetable. Purple carrots are a bit sweeter and more peppery than orange carrots, and the yellow ones are more mild tasting. Of course it’s so subtle, but it’s a great way to add more colour to your plate. Kale and pomegranate are also in season, so naturally I also wanted to include these ingredients in this fall steak recipe.

Pomegranate Glazed Steak and Rainbow Carrots

I used top sirloin grilling medallions because they were on sale this week at the grocery store, and really, most cuts of steak work here. A flank steak or beef tenderloin would work with the pomegranate sauce as well, but being a student I naturally went with the cheaper option! I was actually impressed with the top sirloin and I recommend that whatever you do, you get a thicker cut of steak to soak up the flavours of the pomegranate glaze.

Pomegranate Glazed Steak and Rainbow Carrots       Pomegranate Glazed Steak and Rainbow Carrots

The sweet potato puree is actually one of my favourite parts of this meal and can be made ahead of time by roasting the sweet potato in the oven then blending it with a tiny bit of water and salt in a blender or food processor. I actually made my puree a couple days ahead of time then microwaved it for 2 minutes before serving it alongside my hot steak and carrots.

Pomegranate Glazed Steak and Rainbow Carrots

This Pomegranate Glazed Steak may look complicated and like a restaurant quality meal, but it honestly is just going back to the basics of food, and it’s a very simple, very wholesome dish to make. I’m really trying to get back into the groove of eating healthier before the holidays come, and let’s just say if I can eat this every night, I wouldn’t feel like I’m compromising at all!

Pomegranate Glazed Steak and Rainbow Carrots

Will you be trying this Pomegranate Steak and Rainbow Carrots recipe? If you do be sure to tag us on Instagram and Twitter – we’d love to see what you come up with!!

Print Recipe
Pomegranate Glazed Steak and Rainbow Carrots Yum
This Pomegranate Glazed Steak is served with seasonal vegetables like rainbow carrots and sweet potato for a delicious restaurant-quality meal!
Pomegranate Glazed Steak and Rainbow Carrots
Votes: 0
Rating: 0
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Rate this recipe!
Course Steak
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Servings
servings
Ingredients
Pomegranate glaze
Sweet potato puree
Rainbow carrot stirfry
Course Steak
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Servings
servings
Ingredients
Pomegranate glaze
Sweet potato puree
Rainbow carrot stirfry
Pomegranate Glazed Steak and Rainbow Carrots
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 450 degrees.
  2. Cook sweet potato for about 45 minutes or until sweet potato is soft. Remove and let cool, then puree with a bit of lemon juice or water, salt & pepper in a Magic Bullet or food processor.
  3. Meanwhile, puree pomegranate seeds (about 1 cup) to make juice, straining to remove seeds.
  4. In large saucepan, heat olive oil until smoking. Saute steak medallions on either side for 2-3 minutes to get a hard sear. Remove steak and add red wine, garlic, butter, pomegranate juice, and season with salt & pepper. Coat steak in the glaze and finish off steak broiled in the oven, cooking for another 3 minutes for medium-rare.
  5. Meanwhile, heat olive oil in separate pan and add carrots and garlic. Stir fry for about 3 minutes on high heat, then add kale and remove from heat, stirring frequently.
  6. Place sweet potato puree on plate and add carrot and kale mixture beside it. Take steaks from the oven and place on top of the carrot and kale mixture, then let rest for at least 5 minutes.
  7. Serve with your fave red wine (I recommend a cabernet sauvignon or merlot) and enjoy!

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2 Comments

  • Reply
    Lu Ann @ The Cup of Life
    November 18, 2015 at 22:28

    Pomegranate season is seriously the best season ever. I may have to give this recipe a try because it looks way too good to pass up. I love all the colours on the plate 🙂

  • Reply
    Erin
    January 14, 2016 at 23:00

    I will definitely be making the sweet potato puree and rainbow carrots!!! Those sides look amazing. The steak, too, but the sides really caught my eye. That, and I am kind of scared to buy steak but maybe this recipe will spur me on…

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