Pomegranate molasses is Martha's secret ingredient for the most flavorful grilled steak skewers.
Ingredients
For the Pomegranate and Parsley Relish
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2 cups pomegranate seeds
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2 cups fresh flat-leaf parsley, chopped
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Zest and juice of 1 lime
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2 to 3 tablespoons extra-virgin olive oil
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Kosher salt and freshly ground pepper
For the Kebabs
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½ cup pomegranate molasses
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¼ cup honey
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1 tablespoon Dijon mustard
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⅔ cup extra-virgin olive oil
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Kosher salt and freshly ground pepper
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2 pounds skirt steak, cut into 3-inch pieces
Description
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Make the pomegranate and parsley relish: In a medium bowl, stir to combine pomegranate seeds, parsley, lime zest and juice, and oil. Season with salt and pepper; set aside.
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Make the kebabs: In a medium bowl, whisk to combine pomegranate molasses, honey, mustard, oil, 2 teaspoons salt, and 1/2 teaspoon pepper.
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Coat steak with marinade, cover, and let marinate for 1 hour at room temperature or up to overnight in the refrigerator.
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Preheat grill or grill pan to medium-high. Thread steak onto three 12-inch metal skewers and season with salt and pepper. Grill kebabs until charred and cooked through, 3 to 4 minutes per side. Let rest 5 minutes before slicing. Spoon pomegranate and parsley relish over sliced steak.
