To prevent moisture loss which leads to freezer burn, make sure wrapping is airtight, and avoid partially thawing and refreezing.
POMEGRANATE STEAK WITH QUINOA
- Total Recipe Time: 50-55 minutes
- Makes 4 servings
- 2 beef Strip Steaks Boneless, cut 3/4 inch thick (about 8 ounces each)
- 2 ounces goat cheese, crumbled
- Pomegranate seeds (optional)
Marinade & Sauce:
- 1 cup pomegranate juice
- 1/4 cup balsamic vinegar
- 2 tablespoons minced fresh rosemary
- 2 tablespoons minced fresh thyme
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 teaspoons Dijon-style mustard
- 1/2 teaspoon pepper
- 1 cup uncooked quinoa
- 2 cups vegetable or beef broth
- 1 cup thinly sliced fresh baby spinach
- 1/2 cup pomegranate seeds or sweetened dried cranberries
- 1/4 cup chopped toasted walnuts (optional
- Combine Marinade & Sauce ingredients in medium bowl. Reserve 3/4 cup for basting sauce. Place beef steaks and remaining marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
- Meanwhile, prepare basting sauce. Pour reserved 3/4 cup marinade into small saucepan; bring to a boil. Reduce heat; cook 15 to 20 minutes or until reduced by half and slightly thickened, stirring occasionally. Set aside.
- Cook quinoa in broth in medium saucepan according to package directions. Stir in spinach, pomegranate seeds and walnuts. Keep warm.
- Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 7 to 10 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145°F) to medium (160°F) doneness, turning occasionally and basting with sauce.
- Carve steaks into slices; season with salt, as desired. Place quinoa on serving platter; top with cheese. Arrange beef around quinoa. Garnish with pomegranate seeds, if desired
Nutrition information per serving: 430 calories; 18 g fat (5 g saturated fat; 7 g monounsaturated fat); 79 mg cholesterol; 141 mg sodium; 26 g carbohydrate; 2.7 g fiber; 40 g protein; 10.1 mg niacin; 0.9 mg vitamin B6; 1.9 mcg vitamin B12; 4.1 mg iron; 41.6 mcg selenium; 7.3 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber