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!
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.
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.
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.
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!
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!!