MLA Pomegranate glazed flank steak on potato wedges and beans
- Prep time 15Min
- Cook time 45Min
- Technique Grill, Broil
- Meat Beef
- Cut Flank
- Serves 10
This dish features tender Australian flank steak glazed with a tangy pomegranate glaze, served alongside crispy potato wedges, green beans, and a sweet-savoury sauce that ties it all together.
Ingredients
For the Steak:
- 10 x 225g Australian flank steak
- Salt and pepper, to taste
For the Potato Wedges:
- 900g red-skinned potatoes (cut into wedges)
- 1 Spanish onion (sliced)
- Olive oil
- 900g green beans (trimmed and blanched)
For the Pomegranate Glaze:
- 240ml pomegranate juice
- 240ml balsamic vinegar
- 240g caster sugar
- 240ml red wine
Method
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.
