Sauce Ingredients:
1/3 Cup sugar
1/2 Cup water
2 Cups of 100% pomegranate juice
2 Cups low-sodium chicken broth
1 Fresh anaheim chile (stemmed and seeded)*
1 Red jalapeno chile (stemmed and seeded)*
1 1/2 Tsp adobo sauce from tin of chipotle chiles in adobo sauce
1 1/2 Tsp balsamic vinegar
*Can be subbed with dried chiles, but be sure to seed.
For sauce:
In a large sauce pan add broth and pomegranate juice over medium heat; chop chiles into 1/2 inch pieces and add to sauce pan. In a separate small-medium size sauce pan stir sugar into water over medium heat. When sugar dissolves, increase heat and boil for about 5 minutes stirring frequently. Remove from heat and add to the broth/juice stirring thoroughly. Increase heat to medium-high and bring to a boil for about 25 minutes to reduce. Once sauce is reduced, remove from heat and cool. Puree in a blender or food processor until smooth. Transfer to a bowl and stir in adobo sauce, vinegar and season with salt and pepper to taste.
For steak:
Rub steak on both sides with coarse salt and fresh cracked pepper. Drizzle each side of the meat with olive oil. Prep coals or heat gas grill to medium-high temperature. Once grill is ready, add meat and grill for 7 minutes each side (medium rare-medium temperature for 1 lb cut at 1.5 inch thickness). Remove from heat and let rest for 5 + minutes. When ready, slice meat and serve, drizzling pomegranate chile sauce over meat once plated.
