Steak with Parmesan Butter, Balsamic Glaze, and Arugula

Bon Appétit (October 2008)

We love salads, but we don't often eat them as entrees.

It's not that we don't enjoy eating salads -- in fact, we eat tons of greens.

But to us, salads-as-entrees are relegated to lunch.

That may change with the introduction of this Steak with Parmesan Butter, Balsamic Glaze and Arugula.

From the get-go, this recipe offers two adjectives to sum itself up:  simple and sophisticated.

It's definitely a winner when it comes to being simple.  Sear steak to the desired doneness -- we cooked ours to medium rare.  Set aside and in the same pan, make a shallot and balsamic reduction, sweetened slightly with a small amount of brown sugar.  Salads are then assembled by topping the arugula with sliced steak, topping the steak with a simple Parmesan butter, and then drizzling the salad with the balsamic reduction.  It's a very fast and simple process.

These flavors are dynamite together, making the recipe a winner in sophistication as well.  The spiciness of the arugula perfectly compliments the sweetness of the glaze.  Combined with the Parmesan-butter-coated steak, it's absolute heaven.

If we find more recipes like this, dinnertime may just become salad time at our house.

Steak with Parmesan Butter, Balsamic Glaze, and Arugula
Bon Appétit (October 2008)
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Ingredients

    * 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

Preparation

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.