Steak with Parmesan Butter, Balsamic Glaze, and Arugula

Name: Steak with Parmesan Butter, Balsamic Glaze, and Arugula
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Global
Ingredients: 946 milliliters (lightly packed) arugula; 59 milliliters balsamic vinegar; 2 Tbsps butter, room temperature; 1 teaspoons (packed) dark brown sugar; 2 larges lemon wedges; 1 teaspoon olive oil; 2 Tbsps grated Parmesan cheese plus Parmesan cheese shavings; 340 grams rib-eye steak; 59 milliliters finely chopped shallots

Steak with Parmesan Butter, Balsamic Glaze, and Arugul If you have rib-eye steak, balsamic vinegar, olive oil, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes about 20 minutes. It can be enjoyed any time, but it is especially good for valentin day.

Instructions

Mix grated cheese and butter in small bowl.Season generously with salt and pepper;set aside.

Ingredients you will need

Salt And Pepper

Butter

Cheese

Equipment you will use

Bowl

Sprinkle steak generously withsalt and pepper.

Ingredients you will need

Pepper

Steak

Heat oil in medium skilletover medium-high heat.

Ingredients you will need

Cooking Oil

Add steak; cook todesired doneness, about 4 minutes per sidefor medium-rare.

Ingredients you will need

Steak

Transfer to plate.

Addvinegar, shallots, and sugar to skillet; boil untilreduced to glaze, stirring constantly, about 1minute. Divide arugula and Parmesan shavingsbetween 2 plates. Squeeze lemon over. Slicesteak; place atop arugula. Top steak with

Ingredients you will need

Parmesan

Shallot

Arugula

Glaze

Lemon

Steak

Sugar

Equipment you will use

Frying Pan

Parmesan butter.

Ingredients you will need

Parmesan

Butter

Drizzle lightly with glaze.

Ingredients you will need

Glaze

Per serving: 505.27 Calories (kcal),

1 % Calories from Fat, 33.74 Fat (g),14.77 Saturated Fat (g), 181.86 Cholesterol (mg),

27 Carbohydrates (g),

88 Dietary Fiber (g),

65 Total Sugars (g),

39 Net Carbs (g),37.62 Protein (g)

Bon Appétit

Equipment

Bowl

Frying Pan

Ingredients

Servings:

946milliliters

(lightly packed) arugula 59milliliters

balsamic vinegar 2Tbsps

butter, room temperature 1teaspoons

(packed) dark brown sugar 2larges

lemon wedges 1teaspoon

olive oil 2Tbsps

grated Parmesan cheese plus Parmesan cheese shavings 340grams

rib-eye steak 59milliliters

finely chopped shallots

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is La Jota Howell Mountain Merlot. It has 4.2 out of 5 stars and a bottle costs about 99 dollars.