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Wow, this was a lovely way to cook our steak tonight. We used rump steak and our own home grown rocket (arugula). I added in extra sugar as the balsamic was too tart for my liking-next time I would use maybe a of cup balsamic and reduce it down as that makes for a nicer sweet finish that doesn't need any sugar. I made the mistake of chilling the butter and it really didn't melt over the steak-leave it at room temperature and it would be perfect!

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JustJanS April 12, 2013

Ohhhh this is a keeper! I loved everything about this steak salad. The parmesan butter flavoring atop the steak was a special treat. The glaze was packed with flavor and made for a great dressing. I did use romaine lettuce instead of arugula. I will definitely be making this again! ~Made for May Aussie/NZ Swap~

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LifeIsGood May 17, 2010

This is one of my favorite steak salads to prepare. I was just about to post it myself and found it on here already! I always double parmesan butter, cook my rib eye for 4 minutes a side for medium rare, and usually add quite a bit extra balsamic. Usually I substitute honey for the brown sugar as well. This is just delicious!! A must try! Thanks rose's mom

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dimply dots June 16, 2009

I really enjoyed the flavor combination of this salad! I agree with Vicki, the reduced glaze has a fantastic taste but I wish there was more, lol. Maybe I would double the ingredients for that next time. The price of arugula was really high, so I subbed romaine lettuce. This salad was enjoyed greatly by both DH and myself.

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Kim127 December 09, 2008

The tart vinegar reduction really made this salad. Next time will, however, drizzle a little EVOO over greens too. The salad needed to be dressed a little more because the reduction makes a very scant amount (or perhaps mine reduced too much). Super simple, super easy, super quick but elegant dinner.

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Vicki in CT October 18, 2008
Steak With Parmesan Butter, Balsamic Glaze, and Arugula