Steak With Mixed Peppercorns & Pomegranate Glaze

By shauna

An amazing dish!

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

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.