Pomegranate Glazed Skirt Steak with Roasted Green Beans

Pomegranate Glazed Skirt Steak with Roasted Green Beans
Pomegranate Glazed Skirt Steak with Roasted Green Beans

PREP TIME

30

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

Ingredients

  • 2

    Tbsp chili powder

  • 1

    tsp ground cumin

  • 1

    Tbsp light brown sugar

  • 1 1/2

    tsp salt plus additional for seasoning

  • 1 1/4

    lbs skirt steak

  • 1/4

    cup honey

  • 1/2

    cup pomegranate juice

  • 2

    Tbsp balsamic vinegar

  • 1

    lb green beans, trimmed

  • 2

    Tbsp olive oil

  • Freshly ground black pepper

  • 1/4

    cup slivered almonds

  • 1/2

    cup pomegranate seeds

Directions

1. In a small bowl, combine the chili powder, cumin, brown sugar and salt. Rub the spice mixture into the skirt steak and set aside 25-30 minutes. 2. Meanwhile, whisk together the honey, pomegranate juice and balsamic vinegar in a small saucepan. Bring to a boil over medium heat; simmer until reduced by half and thickened, 3-5 minutes. Remove from heat. (The glaze will continue to thicken as it cools). 3. Preheat the oven to 425 degrees. Spread the green beans in an even layer on a large baking sheet; drizzle with the oil and season with salt and black pepper to taste. Roast until crisp-tender, 8-10 minutes. Remove from oven and toss with the almonds and pomegranate seeds. 4. Heat a grill pan or cast-iron skillet over high heat. Cook steak 3 minutes on each side for medium rare. Let rest 5 minutes, then cut against the grain into 1/2 inch slices. Drizzle with pomegranate glaze and serve alongside roasted green beans, reserving 1/3 of the steak for the salad recipe below.

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