Grilled Flat Iron steak, brushed with pomegranate molasses. Fluffy golden couscous topped with sweet-spicy fruit chutney and toasted pine nuts. A sprinkling of tangy sumac and a hint of mint. It’s like eating your way through a Moroccan marketplace—without ever leaving the center of the plate.
Yield: 24 servings
|Dried Fruit Chutney:|| |
Combine all ingredients except salt in medium saucepan; bring to a simmer. Remove from heat. Let stand, covered, 15 minutes. Season with salt.
Yield: 3 cups
|Sherry vinegar||3/4 cup|
|Chopped dried apricots||3/4 cup|
|Dried tart cherries||3/4 cup|
|Chopped pitted dates||3/4 cup|
|Chopped pitted prunes||3/4 cup|
|Ground cinnamon||3/4 teaspoon|
|Ground ginger||3/4 teaspoon|
|Ground cardamom||1/2 teaspoon|
|Kosher salt|| as needed|
Combine stock, oil, salt and saffron in saucepan; bring to a boil. Stir in couscous and raisins. Cover; remove from heat. Let stand 5 minutes. Fluff with slotted spoon; keep warm.
Yield: 1-1/2 gal
|Vegetable stock||2 quarts|
|Olive oil||3/4 cup|
|Saffron threads||1/2 teaspoon|
|Quick-cooking couscous||1 1/4 quarts|
|Golden raisins||2 cups|
|Dark raisins||2 cups|
| || |
Season 1 beef steak with salt and pepper. Grill to medium rare to medium doneness. About 1 minute before steak is done, brush each side with 1 tsp molasses. Carve into 1/4-inch thick slices.
Mound 1 cup Couscous in center of plate; top with 2 Tbsp Dried Fruit Chutney. Fan steak slices around couscous; sprinkle 1/4 tsp sumac over steak. Drizzle 2 tsp molasses over plate. Garnish with 2 tsp pomegranate seeds, 1 tsp nuts and 1 tsp mint.
|Beef Shoulder Top Blade (Flat Iron) steaks (IMPS/NAMP 1114D, PSO 1)||9 pounds|
|Salt|| as needed|
|Pepper|| as needed|
|Pomegranate molasses||2 cups|
|Ground sumac||2 tablespoons|
|Pomegranate seeds||1 cup|
|Toasted pine nuts||1/2 cup|
|Fresh mint chiffonade||1/2 cup|
Nutrition information per serving: 722 calories; 26 g fat(8 g saturated fat; 12 g monounsaturated fat); 106 mg cholesterol; 624 mg sodium; 86 g carbohydrate; 5.9 g fiber; 38 g protein; 11.9 mg niacin; 0.8 mg vitamin B6; 7.5 mg vitamin B12; 6.5 mg iron; 53.6 mg selenium; 12.3 mg zinc; 146.3 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.