1. Place each steak in a large resealable plastic bag and pour half the grilling sauce in each bag. Shake to coat meat. Seal bags - pressing out air - and marinate in refrigerator at least 30 minutes or overnight. Bring to room temperature before cooking.

2. Preheat oven to 375 degrees F. Spray a 9-by-13-inch baking pan with vegetable cooking spray. Place carrots, beets, and onions in pan. Drizzle on oil, sprinkle with salt, and toss to coat.

3. Place vegetables in oven on middle rack and bake at 375 degrees for 10 minutes. Add pomegranate molasses and toss to coat vegetables. Bake for 10 to 15 minutes, until vegetables are tender when pierced with a sharp knife. Cover pan with foil and set aside.

4. In a medium pot, bring water to a boil over high heat; add rice, cover pot, reduce heat to medium-low, and simmer until liquid is absorbed, about 12 to 15 minutes. Remove from heat, fluff with a fork, cover tightly, and set aside.

5. Cook steak. Set broiler on high. Remove meat from bags; discard excess marinade. Broil about 3 inches from heat source, 3 minutes per side for medium-rare. Place meat on cutting board for 5 minutes.

6. Slice meat on the diagonal, reserving a third of the sliced meat for lunch - place in an airtight container and refrigerate.

7. Set aside 1 1/2 cups rice to use for lunch. On a platter, mound remaining rice (about 3 cups). Top with roasted vegetables and any juices left in the baking dish, and arrange sliced steak alongside. Serve immediately.

Source: Hannaford fresh Magazine, September - October 2008