As seen on Living Dayton on WDTN!
|1 lb top sirloin or hanger steak|
|3 Tbsp DLM Pink Peppercorns, coarsely ground|
|1 Tbsp fresh rosemary, chopped|
|DLM Vera Jane’s Extra-Virgin Olive Oil|
|1 cup pomegranate juice|
|1 Tbsp brown sugar|
|1 Tbsp Aunt Angie's Balsamic Vinegar of Modena|
|4 cups arugula|
|Salt and pepper to taste|
Season the steak generously on both sides with salt, peppercorns, and rosemary.
In a sauté pan, heat the olive oil and sauté the steak until desired doneness, about 5 minutes a side for medium rare. Remove and let rest.
In the same pan add pomegranate juice, brown sugar, and balsamic vinegar. Boil until reduced to scant 1/4 cup glaze, stirring occasionally, about 5 minutes. Season to taste with salt.
Toss arugula with an additional drizzle of olive oil and season to taste with salt. Divide arugula evenly among 4 plates. Slice steak; divide and arrange alongside arugula. Drizzle glaze generously around steak and serve.
Makes 3-4 servings