Steak with Mixed Peppercorns & Pomegranate Glaze

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.

DSC_0018

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.

DSC_0021

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).

DSC_0053

I love rosemary so I’m sure I used more than called for in the recipe.

DSC_0030

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.

DSC_0049

We like steak medium-well around the Cafe, so I seared the meat about 6 minutes per side.

DSC_0055

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.

DSC_0024

I added the juice, brown sugar, 2 tsp of balsamic vinegar to the skillet and stirred the mixture into the juices from the steak.

DSC_0062

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!

DSC_0076

Advertisements

2 Responses

  1. After seeing the pictures on your computer this morning – and you telling me it’s as good as the incredible aforementioned steak rub – I passed the word along to Davy. You know how much he loves your steak rub. He got on your blog, and just served a SERIOUSLY yummy meal to the wifus – me!!! He went for all-arugula (as I am an arugula-lovin’-momma), and sliced heirloom tomatoes to put alongside.

    Thank you sweet friend!

    xxoo

  2. […] more from the original source: Steak with Mixed Peppercorns & Pomegranate Glaze « The Schell Cafe AKPC_IDS += "1423,";Popularity: unranked […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: