Recipes: Pomegranate-glazed Skirt Steak with Roasted Green Beans

Ingredients

1/8 teaspoon chili powder

1 teaspoon ground cumin

1 Tablespoon light brown sugar

1 ½ teaspoon salt

1 ¼ pounds skirt steak

¼ c honey

½ c pomegranate juice

2 T balsamic vinegar

1 lb green beans, trimmed

2 T olive oil

fresh ground black pepper

¼ c slivered almonds

½ c pomegranate seeds

 

Directions

1. Preheat the oven to 425.
2. In a small bowl, combine chili powder, cumin, brown sugar and salt. Rub the spice mixture into the skirt steak and set aside 25-35 minutes.
3. 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.
4. Spread green beans in an even layer on a large baking sheet, drizzle with oil and season with salt and pepper to taste. Roast until crisp-tender, about 10 minutes. Remove from oven and toss with the almonds and pomegranate seeds.
5. 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 train into ½ slices. Drizzle with pomegranate glaze and serve alongside green beans.