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.
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