Pomegranate glazed flank steak on potato wedges and beans
- Prep time 10Min
- Cook time 30Min
- Technique Grill
- Meat Beef
- Cut Flank
- Serves 0
Grilled flank steak glazed with a rich pomegranate glaze, served on roasted potato wedges and blanched green beans for a delicious and hearty meal.
Ingredients
For the Steak:
- 283g flank steak
- Salt and pepper to taste
For the Potato Wedges:
- 907g red-skinned potatoes (cut into wedges)
- 1 Spanish onion (sliced)
- Olive oil
- 907g green beans (cleaned and blanched)
For the Pomegranate Glaze:
- 1 cup pomegranate juice
- 1 cup balsamic vinegar
- 1 cup sugar
- 1 cup red wine
Method
For the Steak:
Season the flank steak with salt and pepper, then grill on a hot charcoal grill to make marks on both sides. Transfer to a baking tray and glaze with pomegranate glaze.
Cook in the oven at 190°C for 10 minutes or until cooked to medium-rare. Let rest for 5-10 minutes.
Slice the steak and place it on top of the potato wedges and beans. Drizzle with the pomegranate glaze.
For the Potato Wedges:
On a baking tray, mix the red-skinned potatoes with olive oil and season with salt and pepper. Bake in the oven at 200°C for 30 minutes or until the potatoes are cooked and golden brown. Mix with green beans and set aside.
For the Pomegranate Glaze:
Place red wine and sugar in a saucepan and reduce until a syrup consistency. Add the pomegranate juice and balsamic vinegar. Bring to a simmer and reduce by two-thirds. Cool until needed.
