Steak with Parmesan Butter and Balsamic Glaze over Mixed Greens

ingredients

Serves 2. Double as needed. This dish benefits from a great cut of beef, good quality balsamic, fresh lemon and Parm Reggiano. I really liked the balsamic drizzle and wished there was more, so I've doubled it in the recipe so there is more! You don't have to use it all but it's nice to have the option!

2 Tbsp. grated Parmesan cheese plus Parmesan cheese shavings
1 1/2 Tbsp. butter, room temperature
1 12-ounce rib-eye steak
1 tsp olive oil
1/2 cup balsamic vinegar
1/2 cup finely chopped shallots
1 teaspoon (packed) dark brown sugar
4 cups (lightly packed) arugula or mixed greens
2 large lemon wedges

method

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

Sprinkle steak generously with salt and pepper. Heat oil in medium skillet over medium-high heat. Add steak and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to a plate to rest.

Add vinegar, shallots, and sugar to skillet. Boil until reduced to a glaze, stirring constantly, about 1 minute. (Add in any juices that have accumulated from the resting steak, as well)

Divide arugula and Parmesan shavings between 2 plates. Squeeze lemon over. Slice steak into stripx and place atop the arugula. Top steak with Parmesan butter then drizzle lightly with balsamic glaze.