Sumac Skirt Steak with Pomegranate Reduction

Ingredients

• 2 cups bottled pomegranate juice (16 fl oz)
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 tablespoon sumac
• 1 teaspoon black pepper
• 2 lb skirt steak
• 3 tablespoons unsalted butter
• 3 tablespoons finely chopped shallot (1 medium)
• 1/4 cup ruby or tawny Port
• 1 teaspoon fresh lemon juice

Instructions

1. 1

   Bring pomegranate juice, sugar, and 1/4 teaspoon salt to a boil in a 1 1/2- to 2-quart saucepan over moderately high heat, then boil until reduced to about 1/3 cup, 20 to 30 minutes.

2. 2

   Preheat broiler.

3. 3

   Meanwhile, stir together sumac, pepper, and remaining 3/4 teaspoon salt.

4. 4

   Cut steak into pieces to fit in a large shallow baking pan and pat dry.

5. 5

   Transfer steak to baking pan and sprinkle evenly with sumac mixture, then let stand about 10 minutes.

6. 6

   Broil steaks 3 to 4 inches from heat, turning over once, 2 to 3 minutes total for thinner pieces, 3 to 4 minutes for thicker pieces for medium-rare.

7. 7

   Transfer steaks with any pan juices to a large plate and let stand, loosely covered with foil, 10 minutes.

8. 8

   While steak stands, heat 1 tablespoon butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then cook shallot, stirring occasionally, until golden, 3 to 5 minutes.

9. 9

   Add Port and simmer until reduced to a glaze, 2 to 3 minutes.

10. 10

    Add meat juices accumulated on plate and bring to a simmer.

11. 11

    Whisk in pomegranate reduction and lemon juice.

12. 12

    Remove from heat and whisk in remaining 2 tablespoons butter until incorporated.

13. 13

    Holding knife at a 45-degree angle, thinly slice steak diagonally and serve with sauce.