1 pound sirloin elk steak (about 1 inch thick. Beef, bison or other game steak are acceptable substitutes)
Pepper, coarsely ground
Salt, coarse ground
1 Tablespoon minced shallot
2 teaspoons minced fresh sage
1½ teaspoons avocado oil
1 cup pomegranate juice
3 teaspoons (packed) brown sugar
2 teaspoons balsamic vinegar
Instructions
Mince sage and shallot.
Sprinkle steak very generously with coarsely ground pepper. If desired also sprinkle with salt.
Heat 1½ teaspoons avocado oil (or olive oil) in large skillet over medium-high heat. Add steak and cook to desired doneness, (about 5 minutes per side for medium-rare, about 8 minutes per side for medium-well).
Transfer steak to platter, cover to retain heat and let rest while making the sauce.
Add sage, pomegranate juice, brown sugar, and 2 teaspoons balsamic vinegar to skillet; boil until reduced to ¼ cup glaze, stirring occasionally, about 7 minutes.
Season glaze to taste with salt and pepper.
Slice steak thinly on the bias (across the muscle fibers)
Drizzle glaze generously over the steak and serve.