Balsamic Pomegranate Flank Steak

If it weren’t for rare steaks, I could probably be a vegetarian.

I could easily never eat chicken again and not care, pork would be a little harder but doable and I never even liked most seafood until I was about 15 any way so giving that up would be no big deal.

Just not steak.

I mean look at that!

It’s sitting there all pink and pretty speaking to my inner carnivore.

We ate flank steak about once a week growing up and I remember getting seriously bored with it thinking “not again!” when I’d see it sitting in marinade in the fridge.

Then I grew up, started paying for my own groceries and somehow flank steak all but vanished from my meals.

Is it just me or is this piece of steak not cheap?!

Maybe part of the problem is finding one that’s not 3+ pounds, but I’m always floored when I see the price of flank steak because in my head if we ate it so frequently growing up, it should be one of the cheaper cuts.

A sale on meat and a pomegranate later, however, it’s back on my table.

There’s no hard part about this pomegranate flank steak, just some foresight to let it marinate as long as possible.

Well that and to NOT overcook it. Same deal with making skirt steak in the air fryer. Always err on the side of under-done!

Please don’t do that. Not even a little.

A beautiful flank steak can be turned into chewy leather with too much cooking and that’s just a waste.

If you’re not down with roasts for the holidays, this would be a great festive alternative.

Maybe with some pretty purple mashed sweet potatoes on the side and a stunner of a vegetable like these maple roasted Brussels sprouts on the stalk?

And make sure to use any leftover pomegranate seeds to make this festive pomegranate salsa!

MORE FLANK STEAK RECIPES TO TRY:

Rosemary garlic flank steak with blackberry sauce
Pistachio crusted flank steak with peach puree
Pesto stuffed flank steak pinwheels
Flank steak pear and watercress salad