The bold pairing of sharp, salty Parmesan with a sweet vinegar and brown-sugar glaze transcends any steak lover’s expectations. Both the butter and the glaze boost the juiciness of the meat, while peppery arugula sets a light and refreshing backdrop. Feel free to substitute your preferred cut of meat, and finish the plate with a baked sweet potato.
Recipe information
Yield
Makes 2 servings
Ingredients
Preparation
Step 1
Mix the grated cheese and butter in a small bowl. Season generously with salt and pepper; set aside.
Step 2
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.
Step 3
Add the vinegar, shallots, and brown sugar to the skillet; boil until reduced to a glaze, stirring constantly, about 1 minute.
Step 4
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.
