Best Steak With Parmesan Butter Balsamic Glaze And Arugula Recipes

Steak With Parmesan Butter, Balsamic Glaze, and Arugula image

Provided by Mom2Rose

Categories Steak

Time 20m

Yield 2 , 2 serving(s)

Number Of Ingredients 9

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

Steps:

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

Nutrition Facts : Calories 643.5, Fat 50.2, SaturatedFat 22, Cholesterol 143.2, Sodium 268.9, Carbohydrate 12.2, Fiber 0.8, Sugar 6.9, Protein 33.6

Steak with Parmesan Butter, Balsamic Glaze, and Arugula image

Yield Makes 2 servings

Number Of Ingredients 9

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.