T
here's no question that a lot of people simply can't figure out the pomegranate. It can be a little intimidating to slice up, and then once you do that, what to do with the arils? But Tara Teaspoon, who's a cookbook author and chef, says you needn't fear the pomegranate, in fact embrace it! Tara stopped by Tonia's Kitchen to talk about how the pomegranate can liven up any dish. She told Tonia about her recipe for Steak and Pomegranate Tacos, and what a departure from the everyday they are!
Tacos
- ⅔ cup pomegranate juice
- 1½ tablespoons fresh lime juice
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 1 jalapeno (minced)
- ¼ cup chopped cilantro
- 1 teaspoon kosher salt
- 1 pound skirt steak
- 8 Corn tortillas
Toppings
- Pomegranate arils
- Avocado
- Pickled jalapeno
- Sliced radishes
- Cotija cheese
- Red onion
- Cilantro
- Lime Wedges
- Salsa Verde
- Mix pomegranate juice, lime juice, olive oil, garlic, jalapeno, cilantro and salt together in a gallon ziptop bag. Add the skirt steak and marinate for a minimum of 6 hours or overnight.
- Heat a grill or grill pan over high heat. Remove steak from marinade and grill for 3 to 4 minutes per side for medium rare. Remove meat to a cutting board and let rest for 10 minutes.
- Heat tortillas by frying them in a little extra olive oil in a skillet; set aside. Thinly slice steak against the grain, about ⅓ inch thick. Divide slices among the tortillas and top with your preferred mix of toppings.
