Whipped Feta

1. In a food processor, combine the feta, greek yogurt, olive oil, and 2 tablespoons of the water. 
2. Blend until smooth and creamy, adding a little more water if needed to loosen the spread. 

Pomegranate Skirt Steak 

1. Pat the skirt steak dry and allow it to sit at room temperature for 30 minutes.
2. Combine the pomegranate juice and honey in a small saucepan over medium heat. Bring to a gentle simmer, stirring to incorporate the honey. Lower the heat to medium-low and let reduce for 10-15 minutes until syrupy. Turn off the heat and reserve. 
3. Meanwhile, heat a large stainless steel pan (or cast-iron skillet) over medium heat. Add just enough oil to coat the bottom. Season the skirt steak well with kosher salt and freshly cracked black pepper. Once the oil is shimmering, carefully place the skirt steak into the pan. 
4. Allow the steak to sear on one side until deeply brown and crisp (the steak should release from the pan on its own). Flip the steak and continue to cook until your desired temperature, just a few more minutes for medium. Transfer the steak to a cutting board and loosely tent with a piece of foil. Allow to rest for 5 minutes.
5. Thinly slice the steak. Spread the whipped feta onto a large plate. Arrange the sliced steak on top. Drizzle the pomegranate sauce over the steak.
6. Garnish with the pomegranate seeds, pistachios, scallions, and chives. Drizzle a little more olive oil over top. Serve with the warm naan bread on the side for dipping.