Pomegranate Steak with Quinoa

Courtesy of The Beef Checkoff

Servings: 4
Prep Time: 25 Min.
Cook Time: 10 Min.
Marinate: 15 Min.

* 2 boneless beef top loin (strip) steaks, cut 3/4 in. thick (about 8-oz. each)
* 2 oz. goat cheese, crumbled
* pomegranate seeds, (optional)

Marinade & Sauce:
* 1 c. pomegranate juice
* 1/4 c. balsamic vinegar
* 2 Tbsp. minced fresh rosemary
* 2 Tbsp. minced fresh thyme
* 2 Tbsp. olive oil
* 3 cloves garlic, minced
* 2 tsp. Dijon-style mustard
* 1/2 tsp. pepper

Quinoa:
* 1 c. uncooked quinoa
* 2 c. vegetable or beef broth
* 1 c. thinly sliced fresh baby spinach
* 1/2 c. pomegranate seeds or sweetened dried cranberries
* 1/4 c. chopped toasted walnuts

1. Combine Marinade & Sauce ingredients in medium bowl. Reserve 3/4 c. for basting sauce. Place beef steaks and remaining marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 min.-2 hrs.
2. Meanwhile, prepare basting sauce. Pour reserved 3/4 c. marinade into small saucepan; bring to a boil. Reduce heat; cook 15-20 min. or until reduced by half and slightly thickened, stirring occasionally. Set aside.
3. Cook quinoa in broth in medium saucepan according to pkg. directions. Stir in spinach, pomegranate seeds and walnuts. Keep warm.
4. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 10-12 min. (over medium heat on preheated gas grill, covered, 7-10 min.) for medium rare (145°F) to medium (160°F) doneness, turning occasionally and basting with sauce.
5. Carve steaks into slices; season with salt, as desired. Place quinoa on serving platter; top with cheese. Arrange beef around quinoa. Garnish with pomegranate seeds, if desired.

* Recipe Courtesy of The Beef Checkoff

Calories: 430;   Total Fat: 18g;   Saturated Fat: 5g;   Cholesterol: 79mg;   Total Carbs: 26g;   Fiber: 3g;   Protein: 40g;   Sodium: 141mg;