Peppery Steak with Pomegranate Glaze with Shallot Roasted Potatoes & Carrots
A spicy & sweet take on classic steak!
A spicy & sweet take on classic steak!
Prepare your shallot vinaigrette by combining the shallots, olive oil, tarragon, lemon juice, and fresh black pepper to taste in a small bowl. Whisk the ingredients until completely combined and then set aside
Roast cut potatoes and carrots coated in olive oil at 375 degrees until browned on both sides and soft when pierced with a fork, about 15 minutes each side. Drizzle with shallot dressing once out of the oven and serve.
Sprinkle steak with coarsely ground peppercorn 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 cutting board
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.
Toss microgreens with remaining 1-teaspoon olive oil and remaining 1/2-teaspoon balsamic vinegar in medium bowl; season to taste with salt.
Divide microgreens on 2 plates. Slice steak; divide and arrange alongside microgreens.
Drizzle glaze generously around steak, top with pomegranate seeds and serve.