Pomegranate Glazed Skirt Steak Fajitas

Name: Pomegranate Glazed Skirt Steak Fajitas
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4-6 serving(s)
Ingredients: 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; 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; 1 large Spanish onion, sliced root to tip; 1 red bell pepper, seeded and sliced; 1 yellow bell pepper, seeded and sliced; 8 flour tortillas, warmed (6-inch size); fresh salsa; 1 avocado, sliced; monterey jack cheese, grated; Cotija cheese, crumbed

Submitted by DailyInspiration

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

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Ready In:: 35mins
Ingredients:: 20
Serves:: 4-6

ingredients

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

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