Balsamic Glazed Steaks and Pomegranate Salad

This post is sponsored by 44 Farms. All opinions are mine alone.
#44Farms  

Balsamic Glazed Steaks & Pomegranate Salad:
Recipes Every Girl Should Know

Balsamic Glazed Steaks & Pomegranate Salad is a creative twist to our “Recipes Every Girl Should Know” series. Now, I know Texans love their steaks off the grill. However, on rainy days or on the rarest occasion like last Friday when we had a snow day, these pan-cooked boneless ribeyes are the best!

Plus, holiday family dinners call for the biggest, boldest flavors of the season. So skip, the traditional holiday fare and up your festive culinary game with 44 Farm Angus Beef Boneless Ribeyes! These juicy pan-seared steaks in a balsamic coffee glaze paired with a pomegranate salad topped the blue cheese crumbles and a honey-lemon vinaigrette will have your friends and family licking their plates!

Last month, I published the Cranberry Chili Meatball post using 44 Farms Angus Ground Beef and it was a hit!  44 Farms loved it too. So they sent me a box of beefy goodness filled with two 44 Farms 16 ounce Black Angus Boneless Ribeyes and 1 pound of their new 44 Farms Black Bull Blend Coffee. It felt like Christmas when I opened it!

If you have a BBQ enthusiast or beef lover on your nice list, a gift from 44 Farms will make them feel extra special. The 44 Farms Holiday Catalog is filled with wonderful gift packs. A few of my favorites include the Family Pack (2 New York Strips, 2 Sirloins, and 2 Boneless Ribeyes), the Texas Gift Box (44 Farms Black Bull Blend Coffee, Wildflower Honey, Honey Toasted Pecans, and Beef Jerky), and the Prime Rib Yeti Pack (slow-roasted, melt-in-your-mouth prime rib and a YETI Roadie Cooler). You can order online at 44steaks.com or visit 44 Farms new retail store at 1509 South Highway 36, Cameron, Texas 76520. Note, the last day to place Christmas gift orders is Tuesday, December 19th. So get those orders in soon!

Enough shop talk, it’s time for us to get searing and show your friends and family how to eat well effortlessly!

Balsamic Glazed Steaks & Pomegranate Salad

PREP TIME: 25 mins
COOK TIME: 20 mins
TOTAL TIME: 45 mins

Author: Taste and See Life

Recipe type: Entrée

Cuisine: American

Serves: 4

Pan-Cooked Steaks + Balsamic Coffee Glaze
INGREDIENTS

• 2 44-Farms Black Angus Ribeyes (16 ounces each)
• Kosher coarse salt and ground black pepper
• 6 tablespoons grapeseed oil (or high heat oil)
• 2 tablespoons butter
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 shallot, chopped
• 1 tablespoon chopped fresh rosemary for glaze plus 4 whole sprigs for steaks
• ½ cup Balsamic vinegar
• ¼ cup coffee, brewed strong
• 3 tablespoons brown sugar

INSTRUCTIONS

1. Dry steaks with paper towels.
2. Season with salt and pepper, cover with a paper towel and set aside in the refrigerator for 20 minutes to allow salt to absorb.
3. Preheat oven to 400 degrees.
4. Prepare salad while steaks are marinating.
5. Heat 2 tablespoon grapeseed oil in a large nonstick skillet over medium-high heat.
6. Add the steaks to the skillet and sear each side of steaks for 2-3 minutes. Add butter and rosemary and baste steaks with pan juices.
7. Finish cooking in the oven for about 4-5 minutes. Use a meat thermometer to check if steaks are cooked to medium, 135°F.
8. Transfer the steaks to a plate and cover with foil.
9. Heat 2 tablespoons olive oil to pan juices in the skillet over medium heat.
10. Saute shallots, garlic, and rosemary for a minute, stirring often.
11. Add coffee, Balsamic vinegar, and brown sugar cook until liquid is reduced to a glaze.
12. Spoon overall steaks and garnish with pomegranate seeds.

I modified the Junior League of Houston Peace Meals “Balsamic Glazed Steaks” recipe for this post.  I added 44 Farms Black Bull Blend Coffee and brown sugar to the glaze. I swapped out the olive oil for grapeseed oil to pan cook the steaks at a high heat. The 44 Farms Angus Beef Boneless Ribeye were fairly thick and I finished cooking the steaks for a couple of minutes in the oven. Be sure to check your steaks with a meat thermometer before putting the steaks in the oven. 135°F is medium which is perfect. As a reminder, let the steaks rest in covered foil before slicing.

Since steaks are usually paired with rich, heavy sides like garlic butter mash potatoes, creamed spinach, and loaded baked potatoes, I decided to go with a fresh pomegranate salad with blue cheese crumbles and a light honey-lemon vinaigrette.

Pomegranate Salad
INGREDIENTS

• 3 cups of fresh arugula and spinach mix
• 1/4 cup walnuts, chopped
• 1/4 cup Blue Cheese crumbles
• ½ teaspoon of kosher salt
• ½ teaspoon of cracked black pepper
• ½ lemon, juice
• 2 tablespoon honey
• 3 tablespoons of extra virgin olive oil
• Seeds from ½ pomegranate

INSTRUCTIONS

1. Mix arugula, spinach, walnuts, and blue cheese crumbles in a large bowl.
2. Drizzle olive oil, lemon juice, and honey.
3. Toss salad and season with salt and pepper.
4. Garnish with pomegranate seeds.

About 44 Farms Angus Steaks

In 2015, I discovered 44 Farms beef at the Houston Barbecue Throw Down. I learned that several of the Houston pitmasters and local restaurants source their meat from 44 Farms because of the quality of the beef. This was an eye-opener for me because I always wondered why my home cooked steaks and burgers never tasted like the restaurant versions. As the chief culinary consultant of Serious Eats and author of the James Beard Award-nominated column The Food Lab, J. Kenji López-Alt states, “You can’t end up with a great cooked steak if you start with a crummy raw steak.” 

Honestly, I can say 44 Farms takes my beef dishes to another level. Here are few tidbits about 44 Farms Angus Steaks that contributes to the overall quality and standards of their products:

• Owned and operated by the McClaren Family since 1909, located in Cameron, Texas
• Largest registered Black Angus cattle producer in Texas
• Animals are humanely raised and follow the RightWay Program™- 44 Farms protocols for cattle care, cattle health, and responsible land management
• Cattle are raised with no growth hormones or antibiotics
• Cattle are fed a 100% vegetarian diet and raised on native grasses and grain, finished on grain
• Beef is aged a minimum of 28 days
• USDA Certified Schedule G-112

At 44 Farms, their values and pioneer spirit begin with reverence to the majesty of God and never underestimating what He can do through ordinary people. Now, how cool is that?

Taste and See for Yourself

Taste & See Life friends, the Balsamic Glazed Steaks and Pomegranate Salad is a signature dish you’ll want to serve on Christmas Eve or New Year’s Day! These pan-cooked ribeyes take minutes to cook and will impress your hungry guests!

For a festive holiday look, set your table with a simple rustic theme by using white napkins, silver bells, pine cones, greenery, and white LED Christmas lights. Also, use whole pomegranates and a mini Christmas tree for additional flair. To set the ambiance, place seasonal flowers in vases,  light white unscented candles, and play soft Christmas jazz music. Pair your Balsamic Glazed Steaks and Pomegranate Salad with a red wine or a glass of champagne to toast an even with great food and good company!

Thank you, 44 Farms for sponsoring the Black Angus Boneless Beef Ribeyes and Black Bull Blend Coffee for the post. The steaks were so tender and flavorful. My family loved them! The coffee was bold and rich, perfect for the balsamic reduction and dessert.

Taste and See Life friends, be sure to give 44 Farms beef a try the next time you are at one of these Houston restaurants! You can also order online to send a one-of-a-kind gift to your gourmand. I highly recommend treating yourself to the 44 Farms family pack! You’ll be glad you did.

Check out the other “Recipes Every Girl Should Know” for your next dinner party!

• Cranberry Chili Meatballs
• Red Snapper Piccata
• Juicy Roasted Chicken