Preheat the oven to 400°F.
Combine 1 cup balsamic vinegar and 1 tablespoon pomegranate molasses in a small saucepan. Bring to a simmer and cook until reduced by half. Stir the remaining ½ cup balsamic and 1 tablespoon pomegranate molasses into the reduction and whisk to combine well.
Toss the potatoes, oil, thyme, salt and pepper on a baking sheet. Roast for 20 minutes, until crisp.
On a second baking sheet, toss the bell pepper, onion and mushrooms with oil, salt and pepper. Roast until tender, 12-15 minutes. Toss with parsley after removing from the oven.
Preheat a large skillet or grill pan to high. Pat the steaks dry and season with salt and pepper and quickly sear the steak on both sides to form a crust. Transfer to a baking sheet and roast until the steak reaches an internal temperature of 140℉ then remove from the oven and rest for 3-5 minutes before slicing.
To serve, divide the potatoes, roasted vegetables and steaks between plates. Drizzle with balsamic glaze.