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 Preheat the oven to 425. 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. 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. 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. Heat