Peppery Steak with Pomegranate Glaze with Shallot Roasted Potatoes & Carrots

A spicy & sweet take on classic steak!

What You Need To Make This Recipe

Start Picking, Pantry, Oils & Vinegars Balsamic Vinegar $5.99
Fruit, Start Picking, Produce Lemon $1.29
Start Picking, Pantry, Oils & Vinegars Extra Virgin Olive Oil $12.99
  • Mix

    Step 1

    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

    Step 2

    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.

  • Salt

    Step 3

    Sprinkle steak with coarsely ground peppercorn and salt.

  • Herb

    Step 4

    Sprinkle each side of steak with half of chopped rosemary.

  • Cook

    Step 5

    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

  • Season

    Step 6

    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

    Step 7

    Toss microgreens with remaining 1-teaspoon olive oil and remaining 1/2-teaspoon balsamic vinegar in medium bowl; season to taste with salt.

  • Plate

    Step 8

    Divide microgreens on 2 plates. Slice steak; divide and arrange alongside microgreens.

  • Drizzle

    Step 9

    Drizzle glaze generously around steak, top with pomegranate seeds and serve.


  • 1-1.25lb Top Sirloin Steak
  • 1 cup Microgreens
  • 1 cup Pomegranate juice and seeds
  • 1-1/2 Tbsp Rosemary
  • 1 tsp Balsamic Vinegar
  • 4 tsp golden Brown Sugar
  • 1 Peppercorn Melange Coarsely Ground
  • 1 tsp Olive Oil
  • For Shallot Dressing
  • 2 minced Shallots
  • 1/2 cup Olive Oil
  • 1 tsp Chopped Rosemary
  • 2 Tbsp Lemon Juice
  • Salt & Pepper to taste
  • For Potatoes and Carrots
  • 1lb quartered Potatoes
  • 2 carrots cut into wedges
  • Olive Oil
  • Salt and Pepper