Grilled New York Steak with POM-Tequila Glaze

by Chef Josiah Citrin

Total Prep Time

30 - 45 mins



Degree of Difficulty



2 cups juice from POM Wonderful Pomegranates or 2 cups POM Wonderful 100% Pomegranate Juice
3 16-oz. New York steaks
sea salt and fresh cracked black pepper
1/2 cup orange juice
1/4 cup lime juice
1/2 cup tequila
1/4 cup honey
1 tablespoon coriander seeds, toasted and crushed

sliced green onions


POM Reduction: 1. Prepare fresh pomegranate juice, if necessary.* 2. Combine all liquid ingredients and coriander seeds in a heavy duty sauce pot. Bring to a boil and then reduce to a simmer. 3. Let simmer, skimming off any impurities that may rise to the top, until 1 cup remains and the reduction is thick and syrupy but not burned and sticky. Keep warm.

Steaks: 1. Season the steaks with sea salt. Place steaks on the grill, and turn them over every 30 seconds for 6 minutes. 2. After 6 minutes (12 turns), brush the steaks with POM Reduction and continue to cook, turning every 30 seconds for 4 more minutes. Brush the steaks with the reduction every turn. 3. After 10 minutes of total grilling, transfer steaks to a wire rack with a tray underneath and let rest for 5 minutes. 4. After 5 minutes of resting, brush the steaks again and place back on the grill. Cook for another 4 minutes, turning and brushing with the reduction every 30 seconds. 5. Transfer back to the wire rack and let rest for another 5 minutes. At this point the steaks will be medium rare. 6. Continue cooking in the same manner until desired doneness.

To Serve: 1. Slice each steak into 4 pieces, sprinkle with sea salt and fresh cracked peppercorns. 2. Drizzle with sauce and sprinkle with sliced green onions.

*For 2 cups of juice, cut 4–6 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.