Sliced Steak au Poivre with Balsamic and Pomegranate Sauce

Last night we decided to pool together a few bucks in a tight economy and that I would put together whatever I could find on sale at the local Harris Teeter. I'm still honing the recipes, but I want to share the photograph of our creations.

I made New York strip au poivre, but in lieu of the traditional butter and cognac, I made a pomegranate and balsamic reduction. I confess I didn't get it perfect, but the flavors were there. The side was really delicious, but less experimental. I tossed buttered orzo with zucchini that had been steamed in chicken stock. I used the stock to deglaze the pan in which I cooked the steaks and then tossed it all with the pasta. I've done the same thing with broccoli and asparagus. I sliced the steak and layered it over crusty, toasted rosemary and olive oil bread that I'd scraped with a garlic clove. I drizzled with the balsamic and pomegranates. The multi-tasking led to a colder steak than I would have preferred, but I didn't want to risk overcooking the meat by holding in a warming oven. It was what it was -- and everyone seemed to enjoy it.

My next post will become a regular Monday feature -- a comprehensive article on a topic that interests me with regard to food. This week I will cover my approach to flavor. How to balance, mask, blend, and augment... Everything I've learned that I can think to put on paper. Stay tuned!