Steak with Mixed Peppercorns and Pomegranate Glaze

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.