One Recipe, Two Meals: 2-in-1 Dinner Recipes

Pomegranate-Glazed Skirt Steak with Roasted Green Beans

Makes: 4 servings
Prep time: 30 minutes
Cook time: 15 minutes

2 tablespoons chili powder
1 teaspoon ground cumin
1 tablespoon light brown sugar
1 1/2 teaspoons salt plus additional for seasoning
1 1/4 pounds skirt steak
1/4 cup honey
1/2 cup pomegranate juice
2 tablespoons balsamic vinegar
1 pound green beans, trimmed
2 tablespoons olive oil
Freshly ground black pepper
1/4 cup slivered almonds
1/2 cup pomegranate seeds

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 to 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 to 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 to 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 on the next slide.

Nutrition facts per serving: 386 calories, 20g protein, 39g carbohydrate, 18g fat (4.2g saturated), 5g fiber