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Wednesday, November 10, 2010

Pomegranate Steak


· 1 1 1/4-pound top sirloin steak (about 1 inch thick)

· Peppercorn mélange, coarsely ground (I used McCormicks seasoning)

· 1 1/2 teaspoons chopped fresh rosemary

· 11/2 teaspoons olive oil

· 1 cup pomegranate juice

· 4 teaspoons (packed) golden brown sugar

· 2 1/2 teaspoons balsamic vinegar,

· 4 cups collard greens


· 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 1/4 cup glaze, stirring occasionally, about 5 minutes. Season glaze to taste with salt.

· Slice steak; divide and arrange alongside collard greens. Drizzle glaze generously around steak and serve

· I served this with mashed parsnip and rutabaga, which I boil in ½ milk and ½ H2O then mash using some of the fluid mixture in which it is boiled.

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