Best 3 Steak With Parmesan Butter Balsamic Glaze And Arugula Recipes
**Savor the Exquisite Symphony of Flavors: Steak with Parmesan Butter, Balsamic Glaze, and Arugula**
Feast your senses on a culinary masterpiece that harmonizes the richness of steak, the nutty depth of Parmesan butter, the tangy sweetness of balsamic glaze, and the peppery bite of arugula. This tantalizing dish promises an explosion of flavors in every bite, taking you on a gastronomic journey that will leave you craving for more. With our carefully curated recipes, you'll discover the secrets to crafting this mouthwatering steak dish, from selecting the perfect cut of meat to mastering the art of creating a luscious Parmesan butter and a glossy balsamic glaze. Prepare to elevate your culinary skills and indulge in a truly remarkable dining experience.
STEAK WITH PARMESAN BUTTER, BALSAMIC GLAZE, AND ARUGULA
Make and share this Steak With Parmesan Butter, Balsamic Glaze, and Arugula recipe from Food.com.
Provided by Mom2Rose
Categories Steak
Time 20m
Yield 2 , 2 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 643.5, Fat 50.2, SaturatedFat 22, Cholesterol 143.2, Sodium 268.9, Carbohydrate 12.2, Fiber 0.8, Sugar 6.9, Protein 33.6
STEAK WITH PARMESAN BUTTER, BALSAMIC GLAZE, AND ARUGULA
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.
GRILLED STEAK WITH ARUGULA AND SHAVED PARMESAN
Categories Low Carb Parmesan Steak Arugula Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 7
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.
Tips:
- To ensure the steak is cooked to your desired doneness, use a meat thermometer. For rare steak, cook to an internal temperature of 125°F (52°C). For medium-rare steak, cook to an internal temperature of 135°F (57°C). For medium steak, cook to an internal temperature of 145°F (63°C). For medium-well steak, cook to an internal temperature of 155°F (68°C). For well-done steak, cook to an internal temperature of 165°F (74°C).
- If you don't have balsamic vinegar, you can substitute red wine vinegar or white wine vinegar.
- If you don't have arugula, you can substitute baby spinach or kale.
- To make the balsamic glaze, you can simmer the balsamic vinegar in a saucepan over low heat until it has reduced by half and thickened. This will take about 10-15 minutes.
- To make the parmesan butter, simply mix together softened butter, grated parmesan cheese, and chopped parsley.
Conclusion:
- To ensure the steak is cooked to your desired doneness, use a meat thermometer. For rare steak, cook to an internal temperature of 125°F (52°C). For medium-rare steak, cook to an internal temperature of 135°F (57°C). For medium steak, cook to an internal temperature of 145°F (63°C). For medium-well steak, cook to an internal temperature of 155°F (68°C). For well-done steak, cook to an internal temperature of 165°F (74°C).
- If you don't have balsamic vinegar, you can substitute red wine vinegar or white wine vinegar.
- If you don't have arugula, you can substitute baby spinach or kale.
- To make the balsamic glaze, you can simmer the balsamic vinegar in a saucepan over low heat until it has reduced by half and thickened. This will take about 10-15 minutes.
- To make the parmesan butter, simply mix together softened butter, grated parmesan cheese, and chopped parsley.
Conclusion:
This steak with parmesan butter, balsamic glaze, and arugula is a delicious and easy-to-make meal that is perfect for a special occasion. The steak is cooked to perfection and topped with a flavorful parmesan butter, balsamic glaze, and arugula. This dish is sure to impress your guests and leave them wanting more.
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