Real Food for Real Life

Monday, December 20, 2010

Now that's some good (cheap) steak...

Steak with Mixed Peppercorns and Pomegranate Glaze,
Fresh Green Beans and Whole Grain Rice Blend

Almost every morning I get a new recipe from and when I saw this one I just knew I had to make it.  I bought a large inexpensive piece of sirloin and used 1/2 for this meal, sticking the other half away in the freezer (I'll probably make this again).  This dish was incredibly easy to make, and by making sure not to cook this too long, even the inexpensive sirloin is tender and flavorful...dare to cook this well done though and I think you'll have leather.  The pomegranate sauce was have to try this...

Steak with Mixed Peppercorns and Pomegranate Glaze
1 1 1/4-pound 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
1 cup pomegranate juice
4 teaspoons (packed) light brown sugar
2 1/2 teaspoons balsamic vinegar, divided

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 to rest. Add pomegranate juice, golden brown sugar, and 2 teaspoons balsamic vinegar to skillet; boil until reduced to scant 1/4 cup glaze, stirring occasionally, about 5 minutes. Season glaze to taste with salt.
. Slice steak; divide and arrange alongside what ever you are serving it with. Drizzle glaze generously over steak and serve.
I still had half the bottle of pomegranate juice left so I made a vinaigrette.  This sweet tart dressing was perfect over greens with a sprinkling of walnuts and bleu cheese crumbles.  I also mixed some with dijon mustard and basted some salmon with it before broiling; that was super good too.

Pomegranate Vinaigrette

1 cup pomegranate juice
4 tbsp. cider vinegar
2 tablespoons honey
4 teaspoons Dijon mustard
 1/2 teaspoon dried thyme, crushed

Whisk all the ingredients together and store in the fridge.  Shake well before using.  I had mine around for about three weeks and it did not seem to lose any quality during that time.

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