Have you ever seen those ads for Omaha Steaks?
To me they always looked too good to be true. I mean really. Frozen meat delivered to your door?!
But about two years ago I ordered box for my parents, as a thank you gift after my wedding. We thought it was a clever gift because my husband is from Omaha.
Well I've been on their mailing list ever since, and finally a few months ago I broke down and ordered them for myself.
Talk about a cool gift!
Not only do I love that everything is packaged in normal single-serve sizes (which makes eating healthy super easy!), but I always have various meats on hand. So no matter what we feel like for dinner, I'm ready to roll.
So lately I've been able to try out a lot of new recipes - thanks to my freezer full of meat!
And this latest recipe I found is perfect for a day when it's raining, scorching, (or snowing!) and you don't feel like battling the grill and the elements.
It involves cooking the steaks on the stove of all places, and includes a glaze made out of pomegranate juice. And let me just say, the end result looks and tastes like something you'd order at a fancy restaurant.
Plus, the cooking style and sauce will make even an average quality piece of meat like top sirloin, into something extraordinary.
So the next time you have a huge box of meat from Omaha Steaks, or simply feel like a good steak dinner and don't feel like firing up the grill, pull out your good knives and get ready for a treat. You have the perfect recipe for a delicious steak dinner that will make you feel like you're eating at a fancy restaurant, from the comfort of your own home.
Until our next meal,
Rebecca
Peppered Steak with Pomegranate Glaze
Ingredients:
Peppered Steak with Pomegranate Glaze
- 4 4Oz Sirloin Steaks (Or 1-Pound Sirloin Steak)
- Peppercorn Melange, Coarsely Ground (See note at bottom)
- 1 1/2 Tsp Finely Chopped Rosemary
- 2 1/2 Tsp Olive Oil, Divided
- 1 Cup Pomegranate Juice
- 4 Tsp Golden Brown Sugar (Or 3 Tsp Maple Syrup)
- 2 1/2 Tsp Balsamic Vinegar, Divided
- 4 Cups Arugula
Directions:
- Sprinkle steak with coarsely ground pepper.
- Heat 1 1/2 teaspoons of olive oil in a large nonstick skillet over medium-high heat.
- Add steak and cook to desired doneness. (About 5 minutes each side for medium-rare.)
- Transfer steak to a plate and cover with tin foil.
- Add pomegranate juice, brown sugar, and 2 teaspoons balsamic vinegar to skillet.
- Boil until reduced to scant 1/4 cup glaze, stirring occasionally, about 5 minutes.
- Toss arugula with remaining 1 teaspoon olive oil and remaining 1/2 teaspoon balsamic vinegar in medium bowl.
- Divide arugula evenly among four plates.
- Slice steak, divide and arrange alongside arugula.
- Drizzle glaze generously around steak and serve.
Note: Peppercorn melange is a mix of whole black, white, pink, and green peppercorn. It is often sold in a grinder in the spice section of the supermarket.
* Original recipe appeared in Bon Appetit Magazine.
