Skip to main content

Pomegranate Rosemary Flank Steak

Add amazing flavor to your steak with a zesty orange juice & pomegranate marinade.

A bottle and two glasses of SEAGLASS cabernet sauvignon on a kitchen counter with a pomegranate rosemary flank steak on a cutting board next to a loaf of fresh bread and white plates stacked up in the background.
Enjoy this perfect winter main course, paired perfectly with SEAGLASS Cabernet Sauvignon. This recipe takes about 30 minutes to make with an additional 2+ hours of marinating time. Makes about 4 servings.

Ingredients

  • 2 lb flank steak, tenderized
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • ½ cup orange juice
  • ¼ cup pomegranate juice
  • 2 tablespoons soy sauce
  • 3 garlic cloves, chopped
  • ¼ cup pomegranate seeds
  • 3 sprigs rosemary

Directions

  1. In a mixing bowl, make a marinade. Combine orange juice, pomegranate juice, soy sauce, and garlic. Pour over the steak and let marinate between 2-8 hours.
  2. When ready to cook the steak, remove from the marinade and let rest at room temperature for 30 minutes.
  3. Heat a large pan over medium-high heat. Add the steak with rosemary sprigs, and allow to sear for 4-6 minutes before flipping over. Cook to your desired temperature before removing and letting rest for 5 minutes.
  4. Top the steak with pomegranate seeds and slice. Enjoy with SEAGLASS Cabernet Sauvignon.
Explore SEAGLASS Cabernet Sauvignon
SEAGLASS Cabernet Sauvignon

SEAGLASS Cabernet Sauvignon

< Back to all Recipes