Steak with Mixed Peppercorns and Pomegranate Glaze |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Peppercorn mélange is a mix of whole black, white, pink, and green peppercorns; it's often sold in a grinder in the spice section of the supermarket. The peppery blend and sweet glaze in this recipe make the most of an inexpensive cut of meat. Ingredients:
1 1 1/4-pound top sirloin steak (about 1 inch thick) |
peppercorn mélange, coarsely ground |
1 1/2 teaspoons chopped fresh rosemary |
2 1/2 teaspoons olive oil, divided |
1 cup pomegranate juice |
4 teaspoons (packed) golden brown sugar |
2 1/2 teaspoons balsamic vinegar, divided |
4 cups arugula |
Directions:
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.
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.
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