Sumac Skirt Steak with Pomegranate Reduction

Ingredients

• 1 teaspoon pepper black
• 1 teaspoon juice of lemon fresh
• 16 fl. oz. bottled pomegranate juice 
• 0.3 cup tawny port 
• 1 teaspoon salt 
• 3 tablespoons shallots finely chopped (1 medium)
• 2 lb skirt steak 
• 1 teaspoon sugar 
• 1 tablespoon sumac powder 
• 3 tablespoons butter unsalted

Equipment

• frying pan
• sauce pan
• knife
• whisk
• baking pan
• aluminum foil
• broiler

Directions

1. Bring pomegranate juice, sugar, and 1/4 teaspoon salt to a boil in a 1 1/2- to 2-quart saucepan over moderately high heat, then boil until reduced to about 1/3 cup, 20 to 30 minutes.
2. Preheat broiler.
3. Meanwhile, stir together sumac, pepper, and remaining 3/4 teaspoon salt.
4. Cut steak into pieces to fit in a large shallow baking pan and pat dry.
5. Transfer steak to baking pan and sprinkle evenly with sumac mixture, then let stand about 10 minutes.
6. Broil steaks 3 to 4 inches from heat, turning over once, 2 to 3 minutes total for thinner pieces, 3 to 4 minutes for thicker pieces for medium-rare.
7. Transfer steaks with any pan juices to a large plate and let stand, loosely covered with foil, 10 minutes.
8. While steak stands, heat 1 tablespoon butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then cook shallot, stirring occasionally, until golden, 3 to 5 minutes.
9. Add Port and simmer until reduced to a glaze, 2 to 3 minutes.
10. Add meat juices accumulated on plate and bring to a simmer.
11. Whisk in pomegranate reduction and lemon juice.
12. Remove from heat and whisk in remaining 2 tablespoons butter until incorporated.
13. Holding knife at a 45-degree angle, thinly slice steak diagonally and serve with sauce.