This peppered steak recipe is cooked on the stove, and reduces super healthy pomegranate juice into a glaze. Pair it with peppery arugula and get ready for a fancy restaurant dinner, from the comfort of your own home.
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 and rosemary.
- 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.
