Steak with Parmesan Butter, Balsamic Glaze, and Spinach
Beef
¼ cup grated Parmesan cheese, plus shavings for serving
3 tablespoons butter, room temperature
1 12-oz rib-eye steak
1 teaspoon olive oil
½ cup balsamic vinegar
¼ cup finely chopped shallots
1 teaspoon (packed) dark brown sugar
4 cups (lightly packed) spinach
2 large lemon wedges
2 servings
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.