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
2 large lemon wedges
6 garlic cloves minced in processor with a touch of olive oil
Steak Seasoning
Instructions
Fork holes into steak. Rub mix of garlic and
olive oil into steak. Season steak with
seasoning. 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.
Originally Submitted
7/10/2010
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