My blog has moved!

You should be automatically redirected in 6 seconds. If not, visit
and update your bookmarks.

Friday, October 17, 2008

steak with parmesan butter, balsamic glaze & arugula

steak arugula salad with parmesan butter and balsamic glaze

A lot of food blogs have had posts lately about "the last cookout of the year," but we're fortunate in Atlanta that grilling is not limited to any season. If I've had a bad day and need to feel better, or if I've had a great day and want to celebrate it, a steak is my go-to meal. This recipe from October's Bon Appetit is perfect for any occasion. They describe the steak salad as "simple and sophisticated" - and I can't say it any better.

Grocery list (for 2 entree salad): 1 or 2 rib-eye steaks, 1 package arugula, grated parmesan + parmesan shavings, 1.5 T butter, olive oil, 1/4 c balsamic vinegar, 1/4 c chopped shallots, pinch dark brown sugar, 1 lemon.

parmesan butter

Soften the butter to room temperature, then mix in 2 T grated parmesan, and salt & pepper to taste.

grilled ribeyes

Season steak with salt and pepper, then grill over medium high heat. (Note, the recipe calls for sauteing steak, and then finishing off the glaze in the same pan - I opted for the outdoor grill.) Cook to medium rare, transfer to plate, and allow to rest under foil.

ingredients for balsamic glaze

Heat a tablespoon of olive oil in a small saucepan (or the same pan you cooked the steaks in, if you go that route), then add vinegar, shallots and sugar.

balsamic glaze

Boil until reduced to glaze - I found it took about 5 minutes. Divide arugula and parmesan shavings between 2 plates, squeeze lemon juice over the top.

steak with parmesan butter

Slice the steak and top with the butter, then serve the steak over the arugula. Drizzle the glaze over top.

No comments: