Southwestern Top Sirloin with Pomegranate Sauce

2 teaspoonsGround coriander
2 teaspoonsGround cumin
6 TablespoonsChili powder
1 TablespoonOnion powder
2 teaspoonsGarlic powder
2 teaspoonsDried Mexican oregano
2 teaspoonsKosher salt
1 teaspoonFresh ground pepper
4 poundsBrandt Beef All Natural top sirloin steaks
Dry rub
1 cupPomegranate juice
¼ cupMolasses
¼ cupRed wine vinegar


Combine spices to make dry rub.

Preheat gas grill to medium-high heat. While grill is heating reduce pomegranate juice by half.

Place steaks in zip lock bag with rub and shake to coat.

Add molasses and vinegar 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.

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