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.


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!



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!


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