Steak With Mixed Peppercorns And Pomegranate Glaze
Serves: 4
Weldon Lockman
1 January 1970
Based on User reviews:
49
Spice
51
Sweetness
47
Sourness
45
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1.5 tsps
Rosemary (chopped fresh)2.5 tsps
Olive Oil (divided)1 cup
Pomegranate Juice2.5 tsps
Balsamic Vinegar (divided)4 cups
ArugulaDirections:
1
Sprinkle steak very generously with coarsely ground peppercorn mélange and salt
2
Sprinkle each side of steak with half of chopped rosemary
3
Heat 1 1/2 teaspoons olive oil in large nonstick skillet over medium-high heat
4
Add steak; cook to desired doneness, about 5 minutes per side for medium-rare
5
Transfer steak to platter
6
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
7
Season glaze to taste with salt
8
Toss arugula with remaining 1 teaspoon olive oil and remaining 1/2 teaspoon balsamic vinegar in medium bowl; season to taste with salt
9
Divide arugula evenly among 4 plates
10
Slice steak; divide and arrange alongside arugula
11
Drizzle glaze generously around steak and serve
12
Sprinkle steak very generously with coarsely ground peppercorn mélange and salt
13
Sprinkle each side of steak with half of chopped rosemary
14
Heat 1 1/2 teaspoons olive oil in large nonstick skillet over medium-high heat
15
Add steak; cook to desired doneness, about 5 minutes per side for medium-rare
16
Transfer steak to platter
17
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
18
Season glaze to taste with salt
19
Toss arugula with remaining 1 teaspoon olive oil and remaining 1/2 teaspoon balsamic vinegar in medium bowl; season to taste with salt
20
Divide arugula evenly among 4 plates
21
Slice steak; divide and arrange alongside arugula
22
Drizzle glaze generously around steak and serve