Recipes: Pomegranate-glazed Skirt Steak with Roasted Green Beans

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
  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.


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