1 lb flank, hanger, skirt or side steak
1 tablespoon chopped rosemary
1 tablespoon chopped thyme
1 teaspoon cracked black pepper
4 cups pure pressed pomegranate juice
½ cup safflower oil
1. Marinate steak in rosemary, thyme, pepper, ½ cup of pomegranate juice and oil the day before.
2. Take the remaining 3 ½ cups of juice and slowly reduce it to about ½ cup. The juice will turn into a thick syrup. That is your sauce.
3. Grill the flank steak until the desired temperature, med‐rare is recommended.
4. Slice thinly against the grain and drizzle with pomegranate syrup.