Yield 4 servings
- 2 tablespoons chile powder
- 1 teaspoon ground cumin
- 1 tablespoon light brown sugar
- 1 1⁄2 teaspoons salt
- 1 1/2 pounds skirt steak
- 1/4 cup honey
- 1/2 cup pomegranate juice
- 2 tablespoons balsamic vinegar
- 1 lb. French green beans, trimmed
- 2 tablespoons olive oil
- kosher salt & cracked black pepper, to taste
- 1⁄4 cup slivered almonds
- 1⁄2 cup pomegranate seeds
In a small bowl combine the chile powder, cumin, brown sugar, and salt. Rub spice mixture over entire skirt steak and let marinate in a zip top bag for 25 to 30 minutes.
Meanwhile, whisk honey, pomegranate juice and balsamic vinegar together in small saucepan. Bring to boil over medium heat; simmer until reduced by half and thickened, for about 3-5 minutes. Remove from heat. Glaze will continue to thicken as it cools.
Pre-heat oven to 425°. Place green beans on large baking sheet and drizzle with olive oil and season with salt and pepper. Spread in an even layer and roast for 8 to 10 minutes or until crisp and tender. Remove from oven and toss with almonds and pomegranate seeds.
Preheat grill pan or cast iron skillet over high heat. Place steak on grill pan or skillet and cook steak for 3 minutes per side for medium-rare. Let rest for 5 minutes before slicing against the grain. Serve sliced steak with pomegranate glaze drizzled over the top alongside roasted green beans.