Pairs with: SEAGLASS SEAGLASS Cabernet Sauvignon

The bold flavors of this steak find a perfect match in SEAGLASS Cabernet Sauvignon. The wine’s rich, dark fruit notes complement the steak’s savory depth, while its hint of spice enhances the rosemary’s aromatic warmth. The touch of acidity in the pomegranate marinade is balanced by the wine’s smooth finish. Active time: 30 minutes; total time: 3 hours. Serves four.

Ingredients

  • 2 lb flank steak, tenderized
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 1/2 cup orange juice
  • 1/4 cup pomegranate juice
  • 2 tablespoons soy sauce
  • 3 garlic cloves, chopped
  • 1/4 cup pomegranate seeds
  • 3 sprigs rosemary

Directions

  • 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.
  • When ready to cook the steak, remove from the marinade and let rest at room temperature for 30 minutes.
  • 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.
  • Top the steak with pomegranate seeds and slice. Enjoy with SEAGLASS Cabernet Sauvignon.