Prep: 25 minutes
Peppercorn melange is a mix of whole black, white, pink, and green peppercorns; it's often sold in a grinder in the spice section of the supermarket. The peppery blend and sweet glaze in this recipe make the most of an inexpensive cut of meat!!
Peppercorn melange, coarsely ground
1 1/2 tsp chopped fresh rosemary
2 1/2 tsp olive oil, divided
1 cup pomegranate juice
4 tsp (packed) golden brown sugar
2 1/2 tsp balsamic vinegar, divided
4 cups arugula
Sprinkle steak very generously with coarsely ground peppercorn melange and salt. Sprinkle each side of steak with half of chopped rosemary. Heat 1 1/2 tsp olive oil in large nonstick skillet over medium-high heat. Add stead; cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steak to platter. Add pomegranate juice, golden brown sugar, and 2 tsp balsamic vinegar to skillet; boil until reduced to scant 1/4 cup glaze, stirring occasionally, about 5 minutes. Season glaze to taste with salt.
Toss arugula with remaining 1 tsp olive oil and remaining 1/2 tsp balsamic vinegar in medium bowl; 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.