Ingredients
- 2 Sirloin or NY Strip Steaks, 1"thick
- Peppercorn Melange, coarsely ground
- 11/2 tsp. Fresh Rosemary, chopped
- 21/2 tsp. Olive Oil, divided
- 1 C. Pomegranate Juice
- 4 tsp. (packed) Golden Brown Sugar
- 21/2 tsp. Balsamic Vinegar, divided
- 4 C. Arugula
Details
Servings 4
Preparation
Step 1
Sprinkle steak very generously with coarsely groun peppercorn melange & salt. Sprinkle each side of steak with half of chopped rosemary. Heat 11/2 tsp. olive oil in lg. nonstick skillet over med-high heat. Add steak; cook to desired doneness, about 5 min. per side for med-rare. Transfer steak to platter. Add pomegranate juice, brown sugar, & 2 tsp. balsamic vinegar to skillet; boil till reduced to scant 1/4C. glaze, stirring occasionally, about 5 min. Season glaze to taste with salt. Toss arugula with remaining 1 tsp. olive oil & remaining 1/2 tsp. balsamic vinegar in med. bow; season to taste with salt. Divide arugula evenly among plates. (Dish is also wonderful with plain arugula-no balsamic dressing). Slice steak; divide & arrange overtop arugula. Drizzle glaze generously overtop steak & serve.
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