Pomegranate Thyme Marinated Flank Steak

  • Servings : 4
  • Prep Time : 0m
  • Cook Time : 4m
  • Ready In : 0m
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Trim fat from flank steak, and lightly score the top of the steak in a crosshatch pattern. Combine 1/2 cup pomegranate juice, olive oil, vinegar, ginger, garlic, thyme, salt and pepper in a small bowl. Pour marinade in a large Ziplock bag with the flank steak and refrigerate for at least 6 hours.

Remove steak from bag, reserving left over marinade. Sear steak in a grill pan or skillet (or grill it outside!) on medium high heat, for about 3 to 4 minutes per side. Remove to a cutting board, and let rest for 5 minutes. Slice the steak thinly against the grain of the meat (this is important!).

Meanwhile, bring the leftover marinade and 1/2 cup of pomegranate juice to a boil in a small sauce pan and reduce by at least half, or until the sauce coats the back of a spoon (about 10 minutes). Serve the sliced steak with the pomegranate reduction on the side.


  • 1 1/2 Lb Flank steak
  • 1 Cup (divided) pomegranate juice
  • 1/2 Cup olive oil
  • 1 Tbs balsamic vinegar
  • 1 Tsp freshly grated ginger
  • 2 Cloves of garlic, minced
  • 1 Tbs fresh thyme, chopped
  • 1 Tsp sea salt
  • 1/4 Tsp black pepper (just a few grinds from the pepper mill)


We are a pair of paleo CrossFitters, living and loving a fit and flavorful life

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