Pomegranate Glazed Skirt Steak Fajitas

Nancy's Pantry's Note:

Recipe Courtesy of Kelsey Nixon - Cooking Channel. Love pomegranate juice and this sounds like a wonderful take on Fajitas.

• Total Time: 35 mins
• Prep Time: 20 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

Spice Rub

• 2 garlic cloves, grated
• 2 tablespoons chili powder
• 1 tablespoon kosher salt
• 1 tablespoon brown sugar
• 1 teaspoon ground cumin
• 1 1/2 lbs skirt steaks, cut into pieces that will fit your grill

Pomegranate Glaze

• 1/4 cup pomegranate juice
• 1/4 cup brown sugar
• 3 tablespoons balsamic vinegar
• 1 tablespoon mustard
• 1 teaspoon cornstarch
• 1/2 teaspoon kosher salt

Vegetables

• 1 large Spanish onion, sliced root to tip
• 1 red bell pepper, seeded and sliced
• 1 yellow bell pepper, seeded and sliced

Serving suggestions

• 8 flour tortillas, warmed (6-inch size)
• fresh salsa
• 1 avocado, sliced
• monterey jack cheese, grated
• Cotija cheese, crumbed

Directions:

1. 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 20-30 minutes in a dish or a re-sealable bag.
2. 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.
3. For the steak and vegetables: Preheat a grill pan over high heat. Place the steak, onion and peppers on the grill. Cook the steak for 3-4 minutes per side for medium-rare. Let rest for 5 minutes before slicing against the grain. You want the vegetables to get softened and slightly charred so they can stay on the grill as the steak rests, about 10 minutes total.
4. Serve the sliced steak, onions and peppers on the side of warmed tortillas, fresh salsa, sliced avocado, cheese and the pomegranate glaze.