Rosemary and Mixed Peppercorn Steak with Pomegranate Glaze

This is a recipe that I adapted from the November '09 issue of Bon Appétit. It was really good. I will make a few adjustments next time I make it though. That's the fun part of cooking, you get to try a recipe and then change it up and make it different the next time, or more to your own taste. Next time that I make this I will be adding ALOT more cracked peppercorns(even though it looks like alot add more!!!) And next time I will grill it instead of searing it in the skillet. I think that will give it an extra depth of flavor. The sauce was great, it took mine longer than 5 minutes to reduce, but that's OK. The nice thing about this recipe is that you get a little heat from the peppercorns, but it is balanced nicely with the sweet glaze. I served this with a organic mixed green salad, because the store was out of arugula. I also made some mashed yucca, which is a great change from mashed potatoes.

Rosemary and Mixed Peppercorn Steak with Pomegranate Glaze:

1 1 1/4lb top sirloin steak
Peppercorn medley (McCormick sells a grinder that has this (red, white, green and black peppercorns)
2tsp fresh rosemary (chopped)
2.5tsp olive oil (divided)
1c pomegranate juice (make sure it is pure juice not concentrate)
4tsp brown sugar
2.5tsp balsamic vinegar (divided)
4c arugula (or whatever salad mix you like)
salt to taste

Bring your steak out of the fridge and let sit at room temp for about 30 minutes. Season both sides with a generous amount of salt, and Lots of the freshly cracked pepper (more than you would think). Add the rosemary 1tsp per side, and press this mixture into the meat. Heat 1.5tsp of olive oil in a large skillet over med-high heat (or heat your grill over high heat). If you are going to grill it I would rub the oil onto the steak. Add your steak, and cook to your desired doneness. For medium-rare is about 5 minutes per side. When done, place on a plate and cover loosely with foil while you make your sauce. Add to the skillet your pomegranate juice, brown sugar, and balsamic vinegar; boil this until it is reduced to about 1/4c of glaze (eyeball it) maybe 5 minutes or more. Season that to taste with salt. Toss your arugula (or salad) with the remaining 1tsp of olive oil and 1/2tsp of balsamic vinegar. Slice your steak on a bias, in thin slices, and place on 4 plates with your salad. Add in whatever side dishes you like, and you are good to go!