Recipe by Alexa Weibel
- 2 tsp. canola oil
- 2 strip steaks (1 1/4 lbs. each), patted dry
- 1/2 cup unsweetened pomegranate juice
- 3 tbsp. butter
- 1/2 tsp. garam masala
- 2 tbsp. chopped fresh parsley
- 1 tsp. chopped fresh ginger
- 1/2 tsp. orange zest
In large heavy skillet, heat oil over medium-high. Cook seasoned steaks until browned, 7 to 9 minutes per side for medium-rare; transfer to cutting board. In same skillet, simmer juice, butter and garam masala over medium, whisking often, 2 minutes; season. Slice steak. Top with sauce. Finely chop together parsley, ginger and zest for garnish.
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