Balsamic Pomegranate Flank Steak

Balsamic Pomegranate Flank Steak


  • 1 1/2 pounds flank steak

  • salt and pepper

  • 3 Tbsp J. Olive Co. Rosemary olive oil

  • 2 Tbsp brown sugar

  • 3 Tbsp J. Olive Co. Pomegranate balsamic

  • arils from 1 pomegranate

  • 3/4 cup frozen cranberries

  • 1 Tbsp chopped rosemary


  1. Season both sides of the flank steak liberally with salt and pepper.

  2. Whisk together the olive oil, brown sugar, and balsamic in a small bowl.

  3. Place flank steak in baking dish, prick both sides of the steak with the tines of a fork, pour the marinade over top, and flip the steak a few times to coat.

  4. Cover with plastic wrap and let marinate in the refrigerator for at least 2 hours up to overnight.

  5. Remove steak from the refrigerator about 15 minutes before cooking.

  6. Let the excess marinade drip off the steak and reserve the juices.

  7. Preheat oven to high broil and position rack in upper third of the oven.

  8. Place the steak on a broiler pan and cook for about 4-5 minutes per side for medium-rare, or longer depending on your preference.

  9. Remove the steak from the oven. Cover with tin foil and let rest.

  10. Meanwhile, combine the cranberries, rosemary and remaining marinade in a small sauce pot.

  11. Cook over medium heat until cooked down and cranberries have popped.

  12. When there’s just a touch of liquid left, add the pomegranate arils, stir to combine and remove from heat.

  13. Slice the steak against the grain and pour the sauce over top.

Original recipe found at Pinehurst Olive Oil Co.