Red Wine and Pomegranate Top Sirloin

Oh yes... so decadent... so rich and oh so yummy! I first came across this last year when I was waiting on my surgery date to get here. I didn't have a lot to do but sit in front of the TV watching the Food Network and Cooking Channels. As I was flipping through, Sunny Anderson appeared making this wonderful dish that had me drooling even though food was the furthest thing from my mind.

About two months after surgery, I finally made it. WOW... it was so good I forgot to take a picture of it before it was devoured. I had a few grumblings over on my Facebook page about that "lack of good manners" so I made sure I had a camera ready THIS time. The marinade/sauce makes just enough for 2 servings, so double up if your looking to feed more.

(If your gonna drool, at least wear a bib!)

2 tbs Mollassas

2 tbs Honey

1 tbs Sugar

1 tsp Salt

1 cup Pomegranate-Blueberry Juice

1 cup Red Wine

1 tsp Pepper

2 Top Sirloins, at least 1 to 1 1/2" thick, trimmed of excess fat

1/2 cup Vegetable Oil

3 clove Garlic, minced

2 large Portebella, sliced (or any mushroom. I used plain old white)

1) In large bowl, whisk together molasses, honey, sugar, salt and pepper, juice and wine, adding extra juice/wine to make 3 cups. Pour half into medium saucepan and place on stove over medium-low heat.

With remaining liquid, whisk in oil, and pour into large plastic zip lock bag with steaks. Seal and set aside to marinate 1 hour to overnight.

2) Meanwhile, to the saucepan add garlic and whisk well. Keep whisking frequently for 45 minutes to an hour. After about 30 minutes, add the mushrooms. Let the liquid reduce down until its a good thick gravy.

When steak has marinated, place on HOT grill. 4-5 minutes on first side, flip, marinate and grill til done. Let steak stand for 10 minutes before slicing to let the juices flow back throughout it. Slice steak and cover in reduced sauce.