Pomegranate Molasses Griddled Steak, with Roasted Beetroot and Garlic Mash Recipe

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serves:

2

Skill:

easy

Total Time:

00:40

Prep:

00:15

Cooking:

00:25

Nutrition per portion

RDA
Calories 682 kCal 34%
Fat 36g 51%
  -  Saturates 18g 90%

Forgo your usual steak recipe and give this flavoursome dish a go this week and you won’t regret it – the mix of unusual flavours makes it a really great Valentine’s Day recipe too.

With Middle Eastern inspired sweet pomegranate molasses drizzled over the steak and a garlicky mash, this dish won’t disappoint.

HOW TO MAKE POMEGRANATE MOLASSES GRIDDLED STEAK WITH ROASTED BEETROOT AND GARLIC MASH

Ingredients

  • 400g (14oz) potatoes, peeled and cut into chunks
  • 2 fresh beetroot, peeled and cut into wedges
  • 1tbsp olive oil
  • 100ml (4fl oz) milk
  • 2 garlic cloves, peeled
  • 2 sirloin steaks
  • 50g (2oz) butter
  • pomegranate molasses, to drizzle

Method

  • Heat the oven to 180 C, 160 C fan, 350 F, gas 4. Put the potatoes in a pan of salted boiling water and cook for about 20 minutes until tender to a fork. Meanwhile, place the beetroot in a roasting tin (it’s advisable to wear gloves when handling them), drizzle over the oil, season and roast for 20 minutes until crisp on the outside. Put the milk in a small pan with the garlic cloves, heat gently and cook for 10 minutes. Remove the cloves, squash with the flat of a knife and put back into the milk.

  • While the vegetables are cooking, heat a griddle pan until very hot. Oil and season the steaks, then griddle for 2 to 3 minutes on each side, to your taste. Transfer to a plate and leave to rest for a few minutes.

  • Drain the potatoes, and mash with the garlicky milk, butter and seasoning. Serve the steak on top of the mash, with the beetroot on the side, and a generous drizzle of pomegranate molasses over the top.

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