Grilled steaks with pomegranate molasses marinade, and with bearnaise sauce
A pomegranate molasses marinade gives a sweet-smoky flavour to grilled steaks, while bearnaise sauce will make even an overcooked steak less dry.
Almost everyone who likes steak will have a preferred cut and very clear ideas about how they want it cooked - my favourites are the onglet (also known as hanger steak) and the rib-eye cap meat, grilled over coals.
These recipes are crowd-pleasers; the pomegranate molasses marinade gives a sweet-smoky flavour to grilled steaks while the bearnaise - a classic accompaniment - will make even an overcooked steak (anything over medium rare, in my opinion) less dry.
Grilled steaks with pomegranate molasses marinade
We tried this marinade on several non-standard cuts of steak (in other words, not the usual steak-house favourites such as filet mignon, skirt steak and rib-eye).
We tried whole tri-tips, rump steak and flank steak (pictured). The flank steak is probably the easiest to find of the three we tried, and it grilled evenly and quickly, but it's tough if cooked beyond medium (which is a problem with most types of steak).
The thickness of the rump steak meant it took ages to grill - so much that the exterior got blackened (from the sugar in the molasses); however, when we sliced it open, it was cooked to a beautiful rosy rare and was tender and succulent, and the crust didn't taste burnt. This marinade would also work well on the onglet.