This recipe has some sugar in it but it is so simple and I have gotten nothing but rave reviews every time I make it – it will always be a go-to favorite!
YIELD
Makes 4 servings
ACTIVE TIME
25 minutes
TOTAL TIME
25 minutes
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
- 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.
