Steak Pomegranate

Sprinkle steak very generously with ground peppercorns and sea salt and sprinkle each side with half of the chopped oregano. Heat 1 teaspoon of olive oil in a large skillet over medium-high heat; add steak and cook to desired level of doneness (about 5 minutes per side for medium-rare); transfer to a platter and tent with foil to keep warm. Add pomegranate juice, brown sugar and 2 teaspoons of balsamic vinegar to the skillet; bring to a boil and cook until reduced to 1/4 cup of glaze (about 5 minutes), stirring occasionally; season to taste with salt. Toss the spinach with the remaining olive oil and balsamic vinegar and season to taste with salt. Divide spinach evenly among dinner plates. Slice steak and arrange alongside spinach. Drizzle glaze generously over steak and serve.