It should be obvious we don’t cook steak often. Or beef of any kind for that matter. However, every once in a great while I’ll stumble upon an irresistible sounding recipe, and if it seems like we’ve got a cheap week or a short list ahead of us, we might just splurge. Which is exactly what we did here.
The ‘dressing’ is very similar to a Burgundy steak salad we’ve made in the past, except that one added in some red wine. Which might be a good idea if you want more than this recipe produces. After the steak had rested, we also added back the juices that had gathered in the foil to the sauce. No point in letting all that flavor go down the drain…
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 or mixed greens
2 large lemon wedges
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.