Steak With Parmesan Butter Balsamic Glaze And Arugula Recipes

Steps:

• 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.

Steps:

• Mix the grated cheese and butter in a small bowl. Season generously with salt and pepper; set aside.
• Sprinkle the steak generously with salt and pepper. Heat the oil in a medium skillet over medium-high heat. Add the steak; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to a plate.
• Add the vinegar, shallots, and brown sugar to the skillet; boil until reduced to a glaze, stirring constantly, about 1 minute.
• Divide the arugula and Parmesan shavings between 2 plates. Squeeze the lemon over. Slice the steak; place slices atop the arugula. Top the steak with Parmesan butter and drizzle lightly with the glaze.

Steps:

• Blend garlic, 2 teaspoons oil and black pepper in small food processor (or mash on plate with back of fork) to form paste. Pat steaks dry with paper towels. Rub garlic paste over both sides of steaks. Let stand at room temperature 30 minutes or refrigerate up to 8 hours. Prepare barbecue (medium-high heat). Grill steaks to desired doneness, about 9 minutes per side for medium-rare. Transfer steaks to cutting board. Let stand 5 minutes. Cut steaks on slight angle into 1/4-inch-thick slices.
• Arrange arugula on platter. Top with steak slices. Pour any accumulated juices over steaks; sprinkle with salt. Drizzle 1 tablespoon oil over steaks. Using vegetable peeler, shave Parmesan into strips over steaks. Serve with lemon wedges.