Pomegranate Glazed Skirt Steak with Roasted Green Beans

By LJackson

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

Details

Preparation time 30mins
Cooking time 45mins

Preparation

Step 1

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.