Pomegranate Wine Marinated Beef Flatiron Steak
This easy Pomegranate Wine Marinated Beef Flatiron Steak is very tender and full of rich wine flavor. (Gluten Free, Dairy Free, Soy Free, Nut Free, Refined Sugar Free, GAPs Friendly, AIP, Paleo, Grain Free).
- 2 teaspoons coarse salt
- 1 teaspoon pepper
- 2 finely chopped garlic cloves
- ½ cup red wine
- ½ cup 100% pomegranate juice
- 2 teaspoons coconut aminos
- 2 teaspoons blackstrap molasses
- 1 flatiron steak a flank steak, blade steak, or skirt steak works too!
Combine all the ingredients except the steak in a medium-sized bowl. Pour off about 1/3 cup of the marinade mixture into a saucepan to make into a sauce later. Cover and refrigerate until you’re ready to cook your steak.
Meanwhile, put the steak into the bowl with the remaining marinade and stir until covered. Cover with plastic wrap or foil and marinate for 3 hours minimum or overnight.
When you’re ready to grill, remove the steak from the marinade and allow excess marinade to drip off. Place the steak on the grill and grill for about 5 minutes per side, until nicely browned. To check for doneness, 130 degrees F for rare, 135 for medium rare, and 140 for well done.
As the steak is grilling, heat the saucepan with the remaining marinade in it to a boil. Boil for about 5 minutes as the steak cooks. When you serve the steak, drizzle with pomegranate wine sauce and slice the steak against the grain.