Peppered Steak with Pomegranate Glaze

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.


Peppered Steak with Pomegranate Glaze

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


  1. Sprinkle steak with coarsely ground pepper and rosemary.
  2. Heat 1 1/2 teaspoons of olive oil in a large nonstick skillet over medium-high heat.
  3. Add steak and cook to desired doneness. (About 5 minutes each side for medium-rare.)
  4. Transfer steak to a plate and cover with tin foil.
  5. Add pomegranate juice, brown sugar, and 2 teaspoons balsamic vinegar to skillet.
  6. Boil until reduced to scant 1/4 cup glaze, stirring occasionally, about 5 minutes.
  7. Toss arugula with remaining 1 teaspoon olive oil and remaining 1/2 teaspoon balsamic vinegar in medium bowl.
  8. Divide arugula evenly among four plates.
  9. Slice steak, divide and arrange alongside arugula.
  10. 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.