Steak with Mixed Peppercorns and Pomegranate Glaze
A sophisticated dish featuring top sirloin steak crusted with mixed peppercorns and fresh rosemary, served with a sweet-tart pomegranate glaze and peppery arugula salad.
Ingredients
- •1¼ pound top sirloin steak
- •2 tablespoons peppercorn mélange
- •1½ teaspoons fresh rosemary
- •2½ teaspoons olive oil
- •1 cup pomegranate juice
- •4 teaspoons golden brown sugar
- •2½ teaspoons balsamic vinegar
- •4 cups arugula
Cooking Instructions
- 1.
Sprinkle steak very generously with coarsely ground peppercorn mélange and salt. Sprinkle each side of steak with half of chopped rosemary. Heat 1 1/2 teaspoons olive oil in large nonstick skillet over medium-high heat. Add steak; cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steak to platter. Add pomegranate juice, golden brown sugar, and 2 teaspoons balsamic vinegar to skillet; boil until reduced to scant 1/4 cup glaze, stirring occasionally, about 5 minutes. Season glaze to taste with salt.
15 min
- 2.
Toss arugula with remaining 1 teaspoon olive oil and remaining 1/2 teaspoon balsamic vinegar in medium bowl; season to taste with salt. Divide arugula evenly among 4 plates. Slice steak; divide and arrange alongside arugula. Drizzle glaze generously around steak and serve.
5 min
