Pomegranate Glazed Skirt Steak Fajitas

TOTAL TIME: 1 hr 10 min
Prep: 20 min
Inactive Prep: 35 min
Cook: 15 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

SPICE RUB:
  • 1 tablespoon brown sugar
  • 1 teaspoon ground cumin
  • 1 1/2 pounds skirt steak, cut into pieces that will fit on your grill
    POMEGRANATE GLAZE:
      VEGETABLES:
        SERVING SUGGESTIONS:
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        Directions

        For the rub: In a small bowl, add the garlic, chile powder, salt, brown sugar and cumin.

        Rub the spice mixture over the entire skirt steak and let sit for 25 to 30 minutes in a dish or a re-sealable bag.

        For the glaze: Meanwhile, whisk the pomegranate glaze ingredients together in a small saucepan. Bring to a boil over medium heat and simmer until thickened, about 1 minute. Remove from the heat and set aside.

        For the steak and vegetables: Preheat a grill pan over high heat. Place the steak, onion and peppers on grill, if it all fits. If not, cook the steak first and then as the steak rests char up the vegetables. Cook the steak for 3 to 4 minutes per side for medium-rare. Let rest for 5 minutes before slicing against the grain. You want the vegetables to get softened and charred, so they can stay on the grill as the steak rests, about 10 minutes total.

        Serve the sliced steak, onions and peppers on the side of warmed tortillas, fresh salsa, sliced avocado, cheese and the pomegranate glaze.

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        3

        Newest Ratings and Reviews

        Read all 5 reviews

        • on March 08, 2014

          Flag

          Love, love, love this. The Pomegranate sauce really gave such a great flavor to this. Will definitely make again.

          people found this review Helpful.
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        • on June 23, 2012

          Flag

          I'm gonna make this tomorrow. Looking forward to it.

          people found this review Helpful.
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        • on July 24, 2011

          Flag

          This meal was easy and tasted wonderful. I'll be making it again.

          people found this review Helpful.
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