Weeknight Recipe: Pomegranate-Glazed Skirt Steak Fajitas with Roasted Peanut Slaw

This easy recipe by celebrity chef Kelsey Nixon features skirt steak, a great weeknight protein that goes well in Mexican dishes such as fajitas and tacos. This recipe includes a side of roasted peanut slaw.

Pomegranate-Glazed Steak Fajitas

Total Time: 1 hour, 10 minutes

Prep: 20 minutes

Inactive Prep: 35 minutes

Cook: 15 minutes

Serves: 4-6

Ingredients

Spice Rub:

2 cloves garlic, grated

2 tablespoons chile powder

1 tablespoon kosher salt

1 tablespoon brown sugar

1 teaspoon ground cumin

1½ pounds skirt steak, cut into pieces that will fit on your grill

Pomegranate Glaze:

¼ cup pomegranate juice

¼ cup brown sugar

3 tablespoons balsamic vinegar

1 tablespoon mustard

1 teaspoon cornstarch

½ 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

Serve with:

8 (6-inch) flour tortillas, warmed (recommended: Trader Joe’s brand)

Fresh salsa

1 avocado, sliced

Grated Monterey Jack or cotija cheese

Directions

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

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

3. 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.

4. 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 3-4 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.