Southwestern Rubbed Top Sirloin with Pomegranate Mop Sauce

Serves 8 (as hors doeuvres)

Prep Time: minutes
Cooking Time: minutes

Dry Rub:
1 tablespoon coriander seeds or
2 tsp (ground coriander)
1 tablespoon 1 tablespoon cumin seeds or
2 tsp (ground cumin)
6 tablespoons chili powder
1 tablespoon onion powder
2 teaspoons garlic powder
2 teaspoons dried Mexican oregano
2 teaspoons kosher salt
1 teaspoon fresh ground pepper

Top Sirloins:
4 pounds Brandt All Natural top sirloin steaks
Dry rub
1 cup pomegranate juice
1/4 cup molasses
1/4 cup red wine vinegar


Heat a small saute pan over medium-high heat.

Add the seeds and toast until they release aroma constantly swirling pan (about one minute). Transfer to a plate to cool. Grind in spice grinder and add remaining spices.


Preheat gas grill to medium-high heat. Place steaks in zip lock bag with rub and shake to coat while grill is heating reduce pomegranate juice by half. Combine remaining ingredients and add to pomegranate reduction. Remove from heat and set aside.

Brush steaks with vegetable oil and place on grill.

After three minutes turn and brush with some of the sauce. Turn again after three minutes and brush with more sauce. Repeat three more times for a total cooking time of approximately 15 minutes. Remove from grill and let rest six to eight minutes before slicing or serving whole. Drizzle remaining sauce over meat and serve.