Grilled London Broil With Pomegranate Sauce

• 3 lb. London Broil (shoulder steak)
• 2 tbsp Olive oil
• 1/2 cup minced shallots
• 1 cup minced red onion
• 4 minced garlic cloves
• 2 tbsp minced fresh ginger
• 3 green onion stalks chopped finely
• 1 tbsp sea salt
• 1 tbsp cracked black pepper
• 1 tsp toasted cumin seeds
• 1 tsp toasted coriander seeds
• 2 tbsp fresh chopped basil
• 2 tbsp fresh chopped rosemary
• 1/2 cup minced cilantro
• 1 cup pomegranate paste
• 1 cup southern comfort
• 1/2 cup good quality balsamic vinager
• zest and juice of 1 orange
• 1/2 cup sugar

1. Wash, pat dry and score the london broil and puncuture several deep holes into it. Place in a large zip lock bag.
2. In a large sauce pan- sautee the shallots, onions, garlic, ginger and green onion until translucent on very high heat. Add the pomegranate paste and mix well, deglaze with the southern comfort, add the balsamic vinager, sugar and orange juice. Add all spices and bring to a simmer- simmer for 15 minutes and cool.
3. Reserve half the sauce.
4. Pour the other half on top of the london broil. Marinade for 1 day. Remove from marinade and pat dry.
5. Heat grill to 450 degrees. Cook to medium rare (about 12 minutes per side) continually baste with half of the reserved sauce.
6. Allow to rest and slice thinly on a diagonal (this will ensure that the roast is juicy). Serve on platter with the sauce on the side for dipping

olive oil, shallots, red onion, garlic, fresh ginger, green onion, salt, black pepper, cumin seeds, coriander seeds, basil, rosemary, cilantro, pomegranate paste, southern comfort, balsamic vinager, orange, sugar

Taken from www.epicurious.com/recipes/member/views/grilled-london-broil-with-pomegranate-sauce-1204778 (may not work)