Steak With Parmesan Butter, Balsamic Glaze, and Arugula

Submitted by Mom2Rose

"Source: Bon Appétit (October 2008)"

 

• Ready In: 20mins
• Ingredients: 9
• Serves: 2

ingredients

• 2 tablespoons grated parmesan cheese, plus parmesan cheese shavings
• 1 1⁄2 tablespoons butter, room temperature
• 12 ounces rib eye steaks
• 1 teaspoon olive oil
• 1⁄4 cup balsamic vinegar
• 1⁄4 cup finely chopped shallot
• 1⁄2 teaspoon packed dark brown sugar
• 4 cups lightly packed arugula
• 2 large lemon wedges

directions

1. Mix grated cheese and butter in small bowl.
2. Season generously with salt and pepper; set aside.
3. Sprinkle steak generously with salt and pepper.
4. Heat oil in medium skillet over medium-high heat.
5. Add steak; cook to desired doneness, about 4 minutes per side for medium-rare.
6. Transfer to plate.
7. Add vinegar, shallots, and sugar to skillet; boil until reduced to glaze, stirring constantly, about 1 minute.
8. Divide arugula and Parmesan shavings between 2 plates.
9. Squeeze lemon over.
10. Slice steak; place atop arugula.
11. Top steak with Parmesan butter.
12. Drizzle lightly with glaze.

Reviews

[JustJanS]

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!

 

[LifeIsGood]

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~

 

[dimply dots]

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

 

[Kim127]

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.

 

[Vicki in CT]

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.