Charmoula Strip Steaks With Pomegranate Glaze

• 14 cup fresh cilantro leaves, tightly packed
• 14 cup fresh parsley leaves, tightly packed
• 3 garlic cloves, minced
• 3 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 2 teaspoons salt
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 18 teaspoon ground red pepper
• 4 New York strip steaks (1-inch thick)
• 1 cup pomegranate juice
• 1 tablespoon brown sugar
• 2 teaspoons balsamic vinegar

1. In the work bowl of a food processor, combine cilantro, parsley, garlic, olive oil, lemon juice, salt, smoked paprika, cumin and red pepper.
2. Pulse until mixture is combined.
3. In a resealable plastic bag, combine cilantro mixture and steaks.
4. Seal bag and refrigerate for a least 4 hourds or up to 12 hours.
5. Spray a grill rack with nonstick, nonflammable cooking spray.
6. Preheat grill to medium high heat (350-400 degrees).
7. Remove steaks from marinade, discarding marinade.
8. Grill steaks, covered with grill lid for 4 to 5 minutes per side or until a meat thermometer inserted in thickest portion registers 130 degrees.
9. Let stand 10 minutes.
10. Serve steak with Pomegranate Glaze.
11. Pomegranate Glaze:.
12. In a small skillet, combine pomegranate juice, brown sugar and vinegar.
13. Bring to a boil over med-high heat.
14. Reduce heat, and simmer for 8 to 10 minutes or until mixture is reduced to about 1/4 cup.

cilantro, parsley, garlic, olive oil, lemon juice, salt, paprika, ground cumin, ground red pepper, new, pomegranate juice, brown sugar, balsamic vinegar

Taken from www.food.com/recipe/charmoula-strip-steaks-with-pomegranate-glaze-431076 (may not work)