Could it have been Pomegranate Molasses?
Here is a recipe using a pomegranate reduction,
SUMAC SKIRT STEAK WITH POMEGRANATE REDUCTION
With just the right balance of sweetness from the pomegranate juice and sour notes from the sumac, this layering of flavors accomplishes the enviable task of enhancing the flavor of the steak without overpowering it.
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
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.
Preheat broiler.
Meanwhile, stir together sumac, pepper, and remaining 3/4 teaspoon salt. Cut steak into pieces to fit in a large shallow baking pan and pat dry. Transfer steak to baking pan and sprinkle evenly with sumac mixture, then let stand about 10 minutes.
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. Transfer steaks with any pan juices to a large plate and let stand, loosely covered with foil, 10 minutes.
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. Add Port and simmer until reduced to a glaze, 2 to 3 minutes. Add meat juices accumulated on plate and bring to a simmer. Whisk in pomegranate reduction and lemon juice. Remove from heat and whisk in remaining 2 tablespoons butter until incorporated.
Holding knife at a 45-degree angle, thinly slice steak diagonally and serve with sauce.
Makes 6 servings.
Gourmet
September 2006
It might be easier to use pomegranate molasses which is a pomegranate reduction. It is available at Middle Eastern stores. Here's what Chris Schlesinger and John Willoughby say about it in their book "License to Grill".
"As the name implies, pomegranate molasses is a thick syrup made by boiling down huge quantities of pomegranate juice, along with a bit of sugar and lemon, until the juice is reduced in volume by two thirds or more. Available in most Middle Eastern stores, it has the deep, rich sweetness and tangy sour undertones of the fruit from which it is made. It's one of those "secret weapon" ingredients, like balsamic vinegar, that can give a subtle boost to a wide range of dishes. I like to slip a bit into a vinaigrette or basting sauce, or just paint a very thin coating onto chicken during the last minute or two of grilling. Buy a bottle and keep it in your refrigerator - you'll soon find all kinds of uses for it.
Or here is a recipe to make your own.
Homemade Pomegranate Molasses #86849
recipe by Jim Cortina
This is a way to make pomegranate molasses if you do not have acess to a middle eastern grocery store, but can get pomegranate juice.
1 cup
46 minutes 1 mins prep
3 cups pomegranate juice (if there is added sugar in your juice, reduce the sugar called for in this recipe)
1/2 cup lemon juice
1/2 cup sugar
Combine all ingredients.
Simmer and reduce until there is only 1 cup of liquid remaining.
Chill.
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