Pomegranate glazed flank steak on potato wedges and beans

  • Prep time 0Min
  • Cook time 0Min
  • Technique Grill
  • Meat Beef
  • Cut Flank
  • Serves 0

Now that you've found your source for grass fed beef online, try this Pomegranate Glazed Flank Steak on Potato Wedges and Beans.


283g Australian flank steak
Salt and pepper to taste

Potato Wedges Ingredients:

907g red skin potatoes (cut into wedges)
1 Spanish onion (sliced)
Olive oil
907g green beans (cleaned and blanched)

Pomegranate Glaze Ingredients:

1 cup pomegranate juice
1 cup balsamic vinegar
1 cup sugar
1 cup red wine


Season flank steak with salt and pepper then grill on hot charcoal grill to make marks on both sides. Transfer to a sheet tray and glaze with pomegranate glaze.

Cook in oven at 375°F for 10 minutes or until cooked to medium rare. Let rest for 5-10 minutes.

Slice steak and place on top of potato and beans. Drizzle with the pomegranate glaze.

For the Potato Wedges: On a sheet tray mix red skin potatoes with oil and season with salt and pepper. Bake in oven at 400°F for 30 minutes or until 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 pomegranate juice and balsamic vinegar. Bring to simmer and reduce by 2/3. Cool until needed.