steak w/pomegranate glaze

I'm back! Truth be told, I never left. I've still been cooking, but I haven't been trying anything new or adventurous the past few weeks - just sticking to old standbys that have already been posted. Tonight though - lo! - I was back on the foodie horse, trying out some new ingredients that haven't been featured on the blog before. As usual, it was delicious (otherwise I wouldn't post it here). Here's what you'll need:

• 1 top sirloin steak
• Peppercorn mélange, coarsely ground
• 1 teaspoon chopped fresh rosemary
• 1 1/2 teaspoons olive oil, divided
• 1/2 cup pomegranate juice
• 2 teaspoons (packed) golden brown sugar
• 1 1/2 teaspoons balsamic vinegar, divided
• 2 cups arugula
• Salt

Begin sprinkling each side of the steak with the chopped rosemary, salt and pepper. Give each side a pat to really make them stick. Heat 1/2 teaspoon olive oil over medium-high heat in a non-stick skillet. Add the steak and cook for about 5 minutes on each side, flipping only once for medium to medium-well doneness. When finished, place the steak on a cutting board and let it sit for about 5 minutes.

While that's going, toss the arugula with the remaining 1 teaspoon of olive oil and 1/2 teaspoon of balsamic vinegar. Set aside.

Once the steak is done, add the pomegranate juice, remaining teaspoon of balsamic and brown sugar to the skillet to deglaze. Lightly boil for about 5 minutes or so. You want this to reduce down to a thick glaze.

Slice the steak, pile on to the arugula salad and drizzle the pomegranate glaze on top. A delicioso meal in under 20 minutes.

Bon chappétit!