Flank Steak With Chipotle-Pomegranate Reduction

Flank steak roasted then seared with a blowtorch, sauteed black beans and roasted red peppers, cellophane noodles, chipotle-pomegranate reduction, chiffonade of cilantro.
I was lazy and used roasted red peppers from a jar. Fresh definitely would have been better, as they would have added a needed crunch. And while the chipotle gave a nice heat, the sweetness of the pomegranate was a little more prominent than I would have liked. I probably used too much of the reduction, though that was because the sauce was not as thick as I wanted it to be. I unfortunately didn't have time to let the sauce rest before plating. Ah well, it's a learning experience.