Let's get grilling

1 In a medium sauce pan, combine pomegranate glaze ingredients and cook over medium heat, reduce mixture by 30 percent. Then strain and cool the mixture, set aside.
2 Toast the caraway seeds, coriander seeds, cumin and garlic powder in a dry pan until fragrant. Add remaining Harissa Steak Sauce ingredients, except the chives, and bring to a simmer. Simmer for 10 minutes, remove from heat and let cool. Stir chives into finished sauce and set aside for serving with finished steak.
3 Preheat the grill using Kingsford® charcoal, until briquets are consistently ashed over.
4 Season the steak liberally with salt and pepper.
5 Grill the steaks over a medium high fire until lightly charred on one side, approximately 4 minutes. Flip the steak and baste with the pomegranate glaze. After an additional 2 minutes of cooking, baste the steak again. Dispose of any leftover glaze.
6 Remove the steak from the grill and allow to rest covered for 6 minutes.
7 Serve the steak with a side of the Harissa Steak Sauce.
Cooking for 4 people


Harissa Steak Sauce

  • ground coriander seeds
    ½ tablespoon
  • ground cumin seeds
    ½ tablespoon
  • Worcestershire sauce
    ¼ cup
  • ketchup
    ¼ cup
  • sherry vinegar
    ¼ cup
  • honey
    1 teaspoon
  • caraway seeds
    1 tablespoon
  • garlic powder
    1 tablespoon
  • chile paste
    1 teaspoon
  • chives minced
    2 tablespoons

Pomegranate Glaze

  • ground black pepper
    ½ teaspoon
  • pomegranate juice
    1 cup
  • ground cardamom
    1 teaspoon
  • brown sugar
    2 tablespoons
  • fresh thyme minced
    2 tablespoons

  • sherry or cider vinegar
    2 tablespoons
  • Walmart Choice Premium Filet Mignon Steaks
Popular Collections: Quick & EasyMain Ingredient: SteakMeals & Dishes: AppetizersPopular Collections: Apps & SidesMeals & Dishes: Main CourseCredit: Recipe created by Chad Johnson of Bern’s Steak House in Tampa, Florida on behalf of the Walmart Choice Steak Challenge presented by Kingsford® charcoal and Coca-Cola®.

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