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Steak with Mixed Peppercorns and Pomegranate Glaze

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Steak with Mixed Peppercorns and Pomegranate Glaze

Steak with Mixed Peppercorns and Pomegranate Glaze

amanda

Equipment

  • - Electric Whisk

  • - Meat Tenderizer (Electric)

  • - Microplane Grater

  • - Cutting Board Set

  • - Mixing Bowls (Set)

  • - Measuring Cups and Spoons Set

  • - Pomegranate Arils Extractor (Optional)

  • - Chef's Knife

  • - Food Processor (Optional)

  • - Meat Thermometer

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

Instructions

1

Instruction 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

Instruction 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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