1/3 Cup sugar
1/2 Cup water
2 Cups of 100% pomegranate juice
2 Cups low-sodium chicken broth
1 Fresh anaheim chile (stemmed and seeded)*
1 Red jalapeno chile (stemmed and seeded)*
1 1/2 Tsp adobo sauce from tin of chipotle chiles in adobo sauce
1 1/2 Tsp balsamic vinegar
*Can be subbed with dried chiles, but be sure to seed.
In a large sauce pan add broth and pomegranate juice over medium heat; chop chiles into 1/2 inch pieces and add to sauce pan. In a separate small-medium size sauce pan stir sugar into water over medium heat. When sugar dissolves, increase heat and boil for about 5 minutes stirring frequently. Remove from heat and add to the broth/juice stirring thoroughly. Increase heat to medium-high and bring to a boil for about 25 minutes to reduce. Once sauce is reduced, remove from heat and cool. Puree in a blender or food processor until smooth. Transfer to a bowl and stir in adobo sauce, vinegar and season with salt and pepper to taste.
Rub steak on both sides with coarse salt and fresh cracked pepper. Drizzle each side of the meat with olive oil. Prep coals or heat gas grill to medium-high temperature. Once grill is ready, add meat and grill for 7 minutes each side (medium rare-medium temperature for 1 lb cut at 1.5 inch thickness). Remove from heat and let rest for 5 + minutes. When ready, slice meat and serve, drizzling pomegranate chile sauce over meat once plated.