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You are going to read the title of this recipe and the ingredients and this this is either gross or just plain nuts, but I really encourage you to give it a try. The flavor combination is really spectacular and different, and by using more arugula/less steak, you can cut down your red meat intake and get lots more veggies into the mix. This one is also courtesey of Bon Appetit 2009.1 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 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. My Tips:- I used a peppercorn mix that was pre-ground. Yes, this is cheating but saved a bunch of time and if you've ever tried to ground a ton of pepper you know your wrist will thank you for this.
- I used less brown sugar than was called for, and just boiled the pomegranate juice on high heat a little longer to get the glaze consistency without the added sugar.
Sorry for the lack of pictures on all these posts...It has been all I can manage to actually cook a meal at home these days, let alone share the recipe, let alone remember to take pictures as I go! I'm back now from what is hopefully my last big overseas adventure for a very long time. Learned some great recipes while I was in Thailand and I will hopefully be posting them in the next few weeks. In the meantime, I've got a backlog to get posted so you'll be some new yummy recipes sans pictures over the next few days...you'll have to use your imagination for the visual effect :-)
This is a super-easy, super-quick recipe that can be made in 15-20 minutes. A great choice for when you are craving Mexican flavors but don't want all the grease and calories from a quick trick to your local taco joint. From the November 2009 issue of Bon Apetit, this is now one of my regulars. 2 tablespoons vegetable oil, divided
1 fresh poblano chile, halved, seeded, thinly sliced into long strips
1/2 small red onion, sliced
3 ounces crimini (baby bella) mushrooms, thinly sliced (about 1 1/4 cups)
1 teaspoon ground cumin
4 corn tortillas
4 thin slices Monterey Jack cheese
Chopped fresh cilantro
Crumbled feta or Cotija cheese
Assorted toppings (such as shredded lettuce, diced tomatoes, and hot sauce or salsa) Read More Heat 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Add poblano chile, red onion, and mushrooms; sauté mixture until brown, about 5 minutes. Mix in ground cumin. Season to taste with salt. Transfer mixture to medium bowl.
Heat remaining 1 tablespoon vegetable oil in same skillet over medium-high heat. Add tortillas in single layer, draping up sides of skillet to fit. Divide mushroom mixture among tortillas, mounding on only 1 side. Place slice of Monterey Jack cheese atop filling in each tortilla. Fold plain tortilla halves over filling and press firmly. Cook until tortillas are brown, about 1 minute per side. Transfer tacos to plates. Open tacos; sprinkle with chopped cilantro, crumbled feta or Cotija cheese, and toppings. My tips:- I used Fat Free Feta Crumbles and Monterey Jack from Tader Joes, and I added the feta at the same time as the monterey jack so it also melted into the tacos.
- I used much less oil than called for, just enough to coat the pan.
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