Steak with parmesan butter over arugulaPosted: October 19, 2008
A great dinner from Bon Appetit that we enjoyed for our anniversary at home. We also enjoyed 10 great days in DC!
2 tablespoons grated Parmesan cheese plus Parmesan cheese shavings
1 1/2 tablespoons butter, 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-I used romaine as the arugula looked nasty at my local grocery store..should have gone to a better market! 🙂
2 large lemon wedges
Directions: ( We grilled ours instead of using the pan..came out great)
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.