1 lb. tri-tip steak (also known as a Santa Maria or California tri-tip)
1 tsp. kosher salt
¼ tsp. freshly ground black pepper
2 Tbsp. olive oil
2 Tbsp. pomegranate molasses
1 fat garlic clove, minced (I grated mine and that’s what I would recommend)
1 Tbsp. finely chopped mint
Pat the steak down with paper towels until no visible moisture remains; sprinkle with salt and pepper. Allow the steak to sit, at room temperature, uncovered for 1 to 2 hours. (I skipped this step, as I had read this.)
Heat oil in a cast iron skillet, on high, for 3 to 4 minutes, until hot and shimmery. Carefully, but decisively, place the steak on the skillet – do not move it for 5 minutes. Flip the steak over and cook for another 4 to 5 minutes, depending on how rare you want it (this will give you a medium rare steak; I prefer mine closer to medium-well, so I used a meat thermometer to gauge the doneness).
While the steak cooks, stir together the pomegranate molasses, garlic and mint. When the steak is done, remove it from the skillet and place on a cutting board. Brush both sides of the steak with the molasses glaze until all of the glaze is used up. Cover the steak with aluminum foil for 10 minutes before slicing the steak against the grain. Serve immediately.
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