Pepper Steak with Pomegranate Glaze

• 1+ lb steak, ~1" thick
• coarsely ground mixed peppercorns
• some salt
• .5 Tbsp chopped fresh rosemary
• 1 Tbsp olive oil
• 1 cup pomegranate juice
• 1.5 Tbsp brown sugar
• 1 Tbsp balsamic vinegar

1. Pat ground pepper, rosemary and salt onto both sides of steak.
2. Fry each side ~5m for medium-rare, under medium-high heat, using 1/2 of oil for each side.
3. Transfer steak to platter.
4. Add juice, brown sugar, and balsamic to pan.
5. Reduce to 1/4 cup glaze, then serve over sliced steak.