...over baby romaine. I found this recipe on epicurious.com with the description: Simple and sophisticated. Just how I like it! I made this a few weeks ago, but soon became swamped with school work (thus, the lack of posting in general). We thought it was tasty and perfect for lunch!
The original recipe calls for arugula which neither of us are too fond of. I used baby romaine instead, which I found to be slightly peppery as well. It was a great substitute in my opinion. Next time we will probably marinate the meat (a soy-based marinade might be a good contrast to the sweet balsamic glaze) - and I'll let Freddy do the grilling!
Steak with Parmesan Butter + Balsamic Glaze over Baby Romaine
Serves two
Ingredients
2 tablespoons grated Parmesan cheese plus Parmesan cheese shavings
1 1/2 tablespoons butter, room temperature
1 12-ounce rib-eye steak (I used flat iron steak this time around)
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) baby romaine
2 large lemon wedges
Instructions
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 baby romaine and Parmesan shavings between 2 plates (or all of it on a platter). Squeeze lemon over. Slice steak; place atop romaine. Top steak with Parmesan butter. Drizzle lightly with glaze.
The original recipe calls for arugula which neither of us are too fond of. I used baby romaine instead, which I found to be slightly peppery as well. It was a great substitute in my opinion. Next time we will probably marinate the meat (a soy-based marinade might be a good contrast to the sweet balsamic glaze) - and I'll let Freddy do the grilling!
Steak with Parmesan Butter + Balsamic Glaze over Baby Romaine
Serves two
Ingredients
2 tablespoons grated Parmesan cheese plus Parmesan cheese shavings
1 1/2 tablespoons butter, room temperature
1 12-ounce rib-eye steak (I used flat iron steak this time around)
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) baby romaine
2 large lemon wedges
Instructions
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 baby romaine and Parmesan shavings between 2 plates (or all of it on a platter). Squeeze lemon over. Slice steak; place atop romaine. Top steak with Parmesan butter. Drizzle lightly with glaze.
No comments:
Post a Comment