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New York Steak with Peppercorn/Pomegranate Glaze

  • 4 Lindauer Family Farms New York Strip Steaks
  • 2 Tablespoons Peppercorn Melange
  • 3 Tablespoons Chopped Fresh Rosemary
  • 3 Tablespoons Olive Oil
  • 2 Cups Pomegranate Juice
  • 3 Tablespoons Light Brown Sugar
  • 4 Tablespoons Balsamic Vinegar
  • 6 Cups Arugula
  1. Rub steaks generously with coarsely ground peppercorn malange and salt.
  2. Sprinkle each side of steak with half of the chopped rosemary.
  3. Heat half of the olive oil in a large non stick skillet on high heat.
  4. Sear each side of the steak for 2 minutes.
  5. Reduce heat to medium and cover until steak reaches desired doneness.
  6. Remove steaks from the pan and set aside.
  7. Add pomegranate juice, brown sugar and half of the balsamic vinegar to skillet.
  8. Boil mixture until reduced, stirring occasionally for5-6 minutes.
  9. Season to taste with salt.
  10. Toss arugula with remaining olive oil and remaining balsamic vinegar in medium bowl, and season this to taste with salt and pepper.
  11. Divide arugula among 4 plates. Place the LFF grass-fed steaks on the bed of arugula and drizzle glaze on and around steaks.
  12. Serve

Last Modified: 2009-12-04 17:34:56