Steak with Mixed Peppercorns and Pomegranate Glaze

Ingredients for Steak with Mixed Peppercorns and Pomegranate Glaze

• 1 575g 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

• 240ml pomegranate juice

• 4 teaspoons (packed) golden brown sugar

• 2 1/2 teaspoons balsamic vinegar, divided

• 4 cups rocket

How to make Steak with Mixed Peppercorns and Pomegranate Glaze

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 60ml glaze, stirring occasionally, about 5 minutes. Season glaze to taste with salt.

Toss rocket with remaining 1 teaspoon olive oil and remaining 1/2 teaspoons balsamic vinegar in medium bowl; season to taste with salt. Divide rocket evenly among 4 plates. Slice steak; divide and arrange alongside rocket. Drizzle glaze generously around steak and serve.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.