The November 2009 issue of Bon Appetit presents Steak with Mixed Peppercorns & Pomegranate Glaze (on page 56 if you want to follow along) as Fast, Easy & Fresh. As a side bar the magazine hints that it’s a quick dinner party dish too. I can tell you it’s true. Delish. And deceptively easy.
I don’t usually gravitate to steak recipes. I mean, how hard can fixin’ steak be, right? And when you have the world’s best Cowboy Steak rub, there tends to be little reason to stray. But, I was intrigued by the pepper and pomegranate, so I gave Bon Appetit’s recipe a whirl.
The trick to pulling this recipe off is to NOT make the blunder I did.
If you buy really expensive, organic mixed peppercorns with a special grinder, please don’t let the bottle slip out of your hand and spill half its contents all over the floor. It’s just not a good way to kick off your cooking.
If you were my children this is when I would say something pithy like, “Do as I say, not as I do”.
Let’s start over, shall we? Here’s Bon Appetit’s recipe:
Steak with Mixed Peppercorns & Pomegranate Glaze
1 (1/4 lb) sirloin steak
Peppercorn mix, coarsely ground
1 1/2 tsp chopped fresh rosemary
2 1/2 tsp olive oil, divided
1 cup pomegranate juice
4 tsp (packed) brown sugar
2 1/2 tsp balsamic vinegar, divided
4 cups arugula
And here’s how I followed:
I poured a glass of red wine which helped restore that peaceful, easy feeling I had before I lost my peppercorns. I also cranked up iTunes (the Eagles must have been playing).
I love rosemary so I’m sure I used more than called for in the recipe.
I seasoned a slightly larger steak (1 1/2 lb) with peppercorns, rosemary, and salt. In a hot skillet with olive oil, I seared the seasoned steak.
We like steak medium-well around the Cafe, so I seared the meat about 6 minutes per side.
While the meat was resting (after all that hard work), I made the quick and easy glaze. I used a Pomegranate-Blueberry Juice because it was 1/2 the cost as pure pom. Plus, I love blueberries. This actually proved to be a really good call and the flavor of the blueberry was a distinct bonus.
I added the juice, brown sugar, 2 tsp of balsamic vinegar to the skillet and stirred the mixture into the juices from the steak.
Boil the juice, stirring occasionally, until the mixture is reduced to a thick glaze, about 5 minutes.
In a bowl, toss remaining 1 tsp olive oil, 1/2 tsp of balsamic vinegar and salad. I think straight up arugula is too strong, so I used a mix of baby spinach and arugula.
Slice the steak and arrange on mixed salad. Enjoy!