STEAK WITH PARMESAN BUTTER, BALSAMIC GLAZE, AND ARUGULA

Steak with Parmesan Butter, Balsamic Glaze, and Arugula image

Yield Makes 2 servings

Number Of Ingredients 9

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2 tablespoons grated Parmesan cheese, plus Parmesan cheese shavings
1 1/2 tablespoons butter, at room temperature
1 (12-ounce) rib-eye steak
1 teaspoon olive oil
1/4 cup balsamic vinegar
1/4 cup finely chopped shallots
1/2 teaspoon (packed) dark brown sugar
4 cups (lightly packed) arugula
2 large lemon wedges

Steps:

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