Difficulty: Easy
Active Time: 20 min
Start to Finish: 20 min
Yield: 2 servings






Simple and sophisticated.

Ingredients 

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

How to cook

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. 
 

Wine Suggestion: a Rosé wine, a Nielluciu / Sciaccarellu / Grenache - Bio Wine - Domaine de Torraccia - 2004 - AOC Corsica - This dry and aromatic rose wine is a perfect choice when there is both red meat in brown sauce and raw seafood on the table, as it can go along with both extreme. It matches best with any salad and, of course, those who had the chance of discovering Corsica will enjoy it best when chilled as an aperitif with good friends on a veranda.

Bon Appetit

Brice