Pomegranate-Rosemary Glazed Beef over Toasted Cauliflower Couscous

Instructions

1. 1

   1. Pat the sirloin cubes dry with paper towels and season them with 4 g (3/4 tsp) salt and the black pepper. Let them rest for 10 minutes at room temperature while you prepare the remaining ingredients.

2. 2

   2. In a small bowl, combine the pomegranate molasses, beef broth, balsamic vinegar, honey, half of the minced garlic, rosemary, and red pepper flakes. Set the glaze aside.

3. 3

   3. Pulse or grate the cauliflower until it resembles couscous. Heat a large skillet over medium heat and toast the almonds for 2 to 3 minutes, stirring often, until golden. Remove and set aside.

4. 4

   4. In the same skillet, add 15 ml (1 tbsp) olive oil and heat over medium-high heat. Add the remaining garlic and cook for 30 seconds. Add the cauliflower and 2 g (1/4 tsp) salt, then cook for 5 to 7 minutes, stirring, until tender but not wet. Turn off the heat and mix in the parsley, lemon zest, lemon juice, and toasted almonds. Keep warm.

5. 5

   5. Heat another large skillet or griddle over high heat until very hot; if using an infrared surface thermometer, aim for about 400°F / 205°C. Add the remaining 15 ml (1 tbsp) olive oil.

6. 6

   6. Sear the beef in a single layer for 2 to 3 minutes per side, until well browned and it reaches an internal temperature of 135°F / 57°C for medium-rare, or 145°F / 63°C if you prefer it slightly more done. Cook in batches if needed so the pan is not crowded.

7. 7

   7. Reduce the heat to medium. Return all the beef to the skillet and pour in the reserved glaze. Cook for 2 to 4 minutes, tossing gently, until the sauce reduces and coats the meat with a glossy finish.

8. 8

   8. Spoon a bed of toasted cauliflower couscous onto each plate, top with the glazed beef, and finish with the pomegranate seeds. Serve immediately.