- 4
- 25 mins
- 25 mins
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
Preparation
Step 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.
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.