Steak with Mixed Peppercorns and Pomegranate Glaze

Ingredients for Steak with Mixed Peppercorns and Pomegranate Glaze

• 1 575g 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

• 240ml pomegranate juice

• 4 teaspoons (packed) golden brown sugar

• 2 1/2 teaspoons balsamic vinegar, divided

• 4 cups rocket

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 60ml glaze, stirring occasionally, about 5 minutes. Season glaze to taste with salt.

Toss rocket with remaining 1 teaspoon olive oil and remaining 1/2 teaspoons balsamic vinegar in medium bowl; season to taste with salt. Divide rocket evenly among 4 plates. Slice steak; divide and arrange alongside rocket. Drizzle glaze generously around steak and serve.

Avvertenza

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