Serves 10

10 x 8 oz Australian flank steak
Salt and pepper to taste

Potato wedges
2 lbs red skin potatoes (cut into wedges)
1 Spanish onion (sliced)
Olive oil
2 lbs green beans (cleaned and blanched)

Pomegranate glaze
1 cup pomegranate juice
1 cup balsamic vinegar
1 cup sugar
1 cup 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.

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.

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.