Steak with Parmesan Butter, Balsamic Glaze, and Arugula
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- 2 tablespoons grated Parmesan cheese plus Parmesan cheese shavings
- 1 1/2 tablespoons butter, room temperature
- 1/4 cup finely chopped shallots
- 1/2 teaspoon (packed) dark brown sugar
- 4 cups (lightly packed) arugula
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.
Nutritional ContentOne serving contains the following: Calories (kcal) 505.27 %Calories from Fat 60.1 Fat (g) 33.74 Saturated Fat (g) 14.77 Cholesterol (mg) 181.86 Carbohydrates (g) 10.27 Dietary Fiber (g) 0.88 Total Sugars (g) 6.65 Net Carbs (g) 9.39 Protein (g) 37.62Reviews Section
- Author: Mansee
- Prep Time: 5
- Cook Time: 10
- Total Time: 15 minutes
- Yield: 1 1 x
An almost fancy salad for one with perfectly seared steak, juicy cherries and easy parmesan crisps.
- 4 oz steak
- 3 teaspoons olive oil, divided
- ¼ teaspoons salt
- ½ teaspoon pepper
- 3 tablespoons finely grated parmesan cheese
- 2 - 3 cups arugula
- ½ teaspoon champagne vinegar
- 5 cherries, pitted and halved
- 2 teaspoons sunflower seeds
- Balsamic glaze (optional)
- Heat a medium sized nonstick pan to medium high heat. Sprinkle steak on both sides with salt and pepper, and rub with oil.
- Once pan is hot, sear steak for 4-5 minutes, flipping once. Remove and let rest while you prepare rest of salad.
- Let pan cool down for a minute, then wipe out with a paper towel and place over medium heat.
- Using the tablespoon measure, place three rounded piles of parmesan in pan. Let cook until cheese melts and flattens, about 4 minutes.
- Place arugula in bowl, and toss with olive oil and vinegar. Season with a little salt.
- Top with sliced steak, parmesan crisps, cherries and sunflower seeds. Drizzle a little balsamic glaze if desired.
- Eat immediately!
If you have leftover steak, definitely use it. This is the perfect recipe for it! Depending on how much arugula you use, you might decide you need a tiny bit more oil. Feel free to drizzle a little more until the leaves are all perfectly coated.
Keywords: cooking for one, steak salad, steak, single serve recipes, salad recipes
Did you make this recipe?
Hello hello! Would you like a salad? A sort of, just a little fancy salad, maybe?
Salads might seem like a really sad excuse for a dinner, especially when cooking for one. But in reality, a great salad can be as decadent as a steak dinner.
Especially, um, when you put steak in that salad.
Salads don't always need a recipe, even ones like this with all the things thrown in, but I've devised little ways of making salads for one super easy, filling and delicious over the years and it's worth sharing.
This salad is built on a bed of arugula - that slightly peppery green that is perfect here with the sweet cherries. If arugula isn't your thing, try baby spinach, mixed spring greens or maybe butter lettuce. I wouldn't use romaine or iceberg lettuce here, but almost anything else will work!
The key to dressing salads when you're just cooking/assembling for one, is building the dressing right in your bowl. In this case you're literally just drizzling a little olive oil, champagne vinegar (other vinegars work too!) and a sprinkle of salt over the arugula and giving it a little tossy toss.
Then it's just a matter of adding your sliced steak, perfectly juicy cherries, sunflower seeds and parmesan crisps (SO EASY!!) and you're good to go! I cook the steak and parmesan in the same pan because I love you, and - let's be honest - the amounts in this recipe are totally just a suggestion because you love you.
Salad for dinner. YOU'RE WELCOME.
Grilled Steak & Gorgonzola Pizza with Balsamic Glaze
Bring balsamic to a boil in small sauce pan. Reduce to medium heat and cook until reduced by half. Add honey & pepper and stir.
Grill steak if desired or heat 2 Tbl. of EVOO in saute pan over medium/high heat for 5 min on each side until medium-rare. Remove from heat, tent with foil, and allow to rest while making pizza.
Roll out and transfer to cooking sheet/ pizza stone. Brush with EVOO. Bake about 10 min. or until slightly golden. Take pizza out and sprinkle with parmesan and mozzerella as well as about half of the gorgonzola. Return to oven and gook until golden brown and cheese is melting.
Meanwhile slice steak into strips.
Remove pizza from oven and top with steak, arugula, remaining gorgonzola, and balsamic glaze.
Sirloin Cheeseburger Pinwheels
Try this cheeseburger mash-up for game day. Juicy grilled sirloin steak generously piled on to a cheesy crisp flatbread crust with ketchup and mustard rolled and sliced into pinwheels. A creamy sweet and spicy dipping sauce is served alongside for the winning score.
Directions for sauce: Pour 1 cup of warmed cheese sauce into a small saucepan.
Step 1 -- Directions for sauce: Pour 1 cup of warmed cheese sauce into a small saucepan.
Mix honey sriracha sauce into Queso Bravo®. Stir continuously until sauce is heated thoroughly.
Step 2 -- Mix honey sriracha sauce into Queso Bravo®. Stir continuously until sauce is heated thoroughly.
Step 3 -- Preheat oven to 350°.
Heat a large skillet on the stove on medium high heat.
Step 4 -- Heat a large skillet on the stove on medium high heat.
Once the pan is hot, lay both sirloin portions into the pan and let cook for about 5 minutes or until meat starts to break apart.
Step 5 -- Once the pan is hot, lay both sirloin portions into the pan and let cook for about 5 minutes or until meat starts to break apart.
Use a spatula to chop, separate, and flip meat to cook evenly. Once fully cooked, set aside.
Step 6 -- Use a spatula to chop, separate, and flip meat to cook evenly. Once fully cooked, set aside.
Lay a flatbread on a baking sheet and sprinkle Extra Melt® Shreds evenly over the top. Put the flatbread into the oven for 5 minutes or until fully melted.
Step 7 -- Lay a flatbread on a baking sheet and sprinkle Extra Melt® Shreds evenly over the top. Put the flatbread into the oven for 5 minutes or until fully melted.
Top evenly with cooked sirloin. Add iceberg lettuce and drizzle with ketchup and mustard.
Step 8 -- Top evenly with cooked sirloin. Add iceberg lettuce and drizzle with ketchup and mustard.
Starting at the shorter side of the flatbread, roll it up with its contents leaving you with a roll that is 6" across. Slice roll into 6 even 1" pieces.
Step 9 -- Starting at the shorter side of the flatbread, roll it up with its contents leaving you with a roll that is 6" across. Slice roll into 6 even 1" pieces.
Pair the pinwheels with the warm sauce and serve immediately.
Step 10 -- Pair the pinwheels with the warm sauce and serve immediately.
- 1 cup(s) Land O Lakes® Queso Bravo® Cheese Dip With Jalapeño and Red Peppers, Yellow
- 1/4 cup(s) Sauce Craft® Honey Sriracha Sauce*
- 1 ea ParBaked Flatbread 6"x13"
- 1 1/2 cup(s) Land O Lakes® Extra Melt® Shredded American Cheese, Yellow
- 2 ea Sirloin Beefsteak, Lightly Marinated
- 2 cup(s) Iceberg Lettuce, Thinly Sliced
- 2 Tbsp Hunt’s® Best Ever Ketchup
- 2 Tbsp Gulden’s® Yellow Mustard
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Which Rocket Salad is better?
The Balsamic Dressing version is the classic way to make it, made “properly” because the rocket leaves are properly tossed in Balsamic Dressing.
The Balsamic Glaze version has more intense flavour pops when you hit a drizzle of balsamic glaze. It’s also faster to make – literally 90 seconds of effort. For everyday purposes, I make this Balsamic Glaze version more often! – Nagi x
Steak & Arugula Salad with Marinated White Beans, Roasted Zucchini, Cherry Tomatoes, and Parmesan Crisps
This is a delicious take on a salad from Nordstrom’s Cafe! It is filled with delicious roasted veggies, succulent steak, and is tossed with a sweet and tangy dressing. Hearty enough for dinner, and delicious enough to share with friends, this salad is sure to be a staple on your table!
Total Cook Time: 25 minutes
For the Marinated White Beans
1 can cannellini beans, rinsed and drained
1/4 c extra virgin olive oil
1/4 tsp freshly cracked black pepper
2 lg zucchini, cut into slices (or 2 C baby zucchini, cut into slices)
1/4 C extra virgin olive oil
1 Clove fresh garlic, minced
freshly cracked black pepper
Take your steak out of the fridge and pat it dry. Season it with salt and pepper and allow it to rest and come to room temperature for about 20 minutes. At this time, prepare cannellini beans and allow them to marinate for about 20 minutes.
Preheat your oven to 375*F. Place zucchini and cherry tomatoes on the same baking sheet and toss with 1 tsp of olive oil, and a sprinkle of salt and pepper. Roast for 20 minutes.
On a separate baking sheet lined with foil and coated with non-stick spray, make 6 mounds of parmesan. Bake at 375*F for 5-6 minutes until golden. Allow crisps to cool.
Heat a cast iron skillet to medium-high heat. Pat steak dry and rub with avocado oil. When cast iron skillet is hot, add the steak. Cook until a crust has formed on the bottom of the steak, about 6 minutes. Flip and cook for another 6-7 minutes or until the internal temperature reaches you liking. Remove steak to a cutting board and allow it to rest for at least 10 minutes. Slice steak to top the salad.
Mix all dressing ingredients. Toss arugula with the dressing and add to a platter. top with roasted zucchini and tomatoes, marinated white beans, sliced ribeye, and parmesan crisps. Top with a drizzle of extra balsamic glaze.
There are two major schools of thought when it comes to pizza. The first is the school that believes that pizza should taste like pizza—meaning they like to keep it classic with red sauce, mozzarella cheese and perhaps a few of what many would consider “normal” pizza toppings. The other school of thought likes to break the rules a bit and get a bit more adventurous when it comes to pizza. Toppings like Brussel sprouts, lamb sausage, fried eggs and pickles don’t phase people in this camp—their motto: the weirder the better.
Now, I’m one that has been known to show ample school spirit for both camps—I love a classic margarita pizza, but then I also love to see completely new and inventive pizza combos on the menu too. It just totally depends on my mood and also who I’m eating with.
Today I was feeling fancy! Granted, I’m wearing sweatpants and a messy bun while I write this but my stomach was feeling fancy and so this little pizza was born. The process of making this pizza is a little bit different than most other pizzas because most of the ingredients don’t get put on the pizza until after it is done baking. However, I promise it is an explosion of different complementary flavors that you’ll love.
This pizza starts and finishes with shortcuts that I love when my time is short but I’m craving big flavor. The first is store-bought pizza dough. *gasps* I know, I know how could I. The trick is finding a good one that doesn’t taste like cardboard, has good texture and gets good color in the oven. Lucky for you, I’ve found two options that I think make great shortcuts when you don’t have time to make proper pizza dough. The first is Trader Joe’s Ready-to-Bake Pizza Dough. This is the fresh dough that’s usually near the produce and hummus at your local TJs. This one has great texture and pretty decent flavor too so it’s a great option.
My new favorite is from Fresh Thyme Farmer’s Markets. In their deli section, they have a great All-Natural Pizza Dough that has become my ride-or-die store-bought pizza dough. This one bakes beautifully and has that little extra punch of flavor that I always felt Trader Joe’s dough was missing. If you don’t have a Trader Joe’s of Fresh Thyme near you, don’t worry—you can substitute any pizza dough (or make your own) but those two are my personal favorites.
If you use store-bought dough, as I did, I find that it’s best to take your dough out of the fridge about 30-45 minutes before you’re ready to start working with it to let it warm up a bit. Having the dough close to room temperature will make it much easier to work with and limit its tendency to want to shrink back as you’re forming your pizza.
But anyway, enough about the dough, let’s talk toppings! The first thing you’ll want to do is marinate your flank steak in olive oil and balsamic vinegar with a little salt and pepper. Overnight is ideal, but 30 minutes will also give you sufficient flavor too. When the steak is done marinading, sear it in a pan over medium-high heat for about 4 minutes per side for medium-rare. You may need to cook yours longer or less depending on the thickness of your steak and your preference for doneness. When your meat is done, remove it from the pan, wrap it in foil, and let it rest while you assemble the rest of the pizza.
Now, when it comes to sauce, this pizza is naked. You could certainly brush it with a little olive oil and garlic if you want, but I prefer to just spread a layer of Boursin Fine Herb cheese over the pizza dough. If you’ve never had Boursin before it’s a soft cheese that tastes like goat cheese and cream cheese had a baby and dropped it in a bunch of herbs. Delicious! Then, on top of the Boursin is a layer of shredded mozzarella, thinly sliced pears and caramelized onions. As for the rest of the toppings they get added after the pizza is done baking. I bake mine in a 450° oven using a pre-heated pizza stone to get an extra-crisp crust.
While the pizza is baking you can toast your pine nuts and thinly slice your flank steak. Remember to always slice your flank steak against the grain for optimal tenderness. When your pizza is done, admire the cheesy golden goodness for a moment and then arrange the slices of steak, top with a little arugula and toasted pine nuts and then get ready for the finishing touch—balsamic glaze.
Now, you’re certainly welcome to make your own balsamic reduction for this pizza. It doesn’t take long, but like I said this pizza starts and ends with a shortcut. One little gem I recently discovered at Trader Joe’s is their Trader Giotto’s Balsamic Glaze. This thick, sweet balsamic syrup is fantastic drizzled over Caprese salads, roasted chicken, or in this case— drizzled over pizza. The glaze not only makes this pizza look ultra fancy but compliments the sweetness of the pears and caramelized onions as well as the tender marinated flank steak. Now the only thing left to do is slice and enjoy!
So, what about you? Are you a classic pizza person all the way, or do you like to try new combinations on your pizza? If you try this Balsamic Boursin Flank Steak Pizza recipe, please give the recipe a rating and don’t forget to also tag me on Instagram (@frydaeblog or #frydaeblog) with your results. I love to see what everyone is cooking up in their kitchens!
Sirloin Roast with Gorgonzola Crumble & Cranberry-Balsamic Sauce
1. Prepare Sirloin Roast: Place large shallow roasting pan in oven. Preheat oven to 400°. In small bowl, combine salt, pepper and garlic powder. Coat all sides of beef with oil, then coat with salt mixture.
2. Place beef in preheated pan and roast 55 to 60 minutes or until internal temperature reaches 130° for medium-rare, turning once halfway through cooking. Transfer beef to cutting board and loosely cover with foil. Let stand 15 minutes before slicing. (Internal temperature will rise to 135° upon standing.)
3. Meanwhile, prepare Gorgonzola Crumble: In small skillet, melt butter over medium-low heat. Add breadcrumbs and cook for 5 to 7 minutes or until breadcrumbs are deep golden brown, stirring occasionally. Transfer to small bowl. Fold in Gorgonzola and chives, if desired, just before serving.
4. Prepare Balsamic-Cranberry Sauce: Remove and discard excess fat from roasting pan. Add broth, vinegar and honey to drippings in roasting pan and cook over medium-high heat 10 minutes, stirring occasionally. In small bowl, combine water and cornstarch. Add cornstarch mixture to simmering liquid heat to boiling and remove from heat. Strain sauce through fine-mesh strainer stir in cranberries and let stand 5 minutes.
5. Slice beef into 1/4-inch-thick slices spoon sauce over beef and sprinkle with topping to serve.
Approximate nutritional values per serving:
503 Calories, 25g Fat (12g Saturated), 115mg Cholesterol,
693mg Sodium, 33g Carbohydrates, 1g Fiber, 31g Protein
Arugula Salad With My Favorite Balsamic Vinaigrette
We just booked our 11th wedding we’ll be filming this summer! Woo hoo! I cannot tell you how excited I am that we have so many clients already. We’ve yet to spend 1 cent on advertising. Which is pretty wonderful given that we only have 2 wedding short films in our portfolio from last fall. Shawn is so unbelievably talented at filming and editing, and it really shows in the first 2 wedding short films he’s made. Luckily he’s a great teacher and is helping me become an expert too. We’re going to have lots of fun filming side by side all summer.
But 11 weddings means we only have a few free weekends left this summer. I am starting to mentally prepare myself to not get overwhelmed with all the packed weekends. But you won’t hear me complaining! I’ll take all the gigs we can get. We gotta pay for all those expensive cameras and sound equipment somehow! *wink*
Busy times like that are the reason I love this simple arugula salad. I am not lying when I say I make this at least 3 times a week. It is the perfect side dish to almost everything I make for dinner. Great alongside grilled meat, burgers, and I especially love it on top of pizza.
I make it with my go-to balsamic vinaigrette, which is the only vinaigrette dressing you need. I used to be a crazy girl and buy my balsamic vinaigrette in college (say what?). But after a friend made this for me I have been using this dressing and making my own ever since. It tastes WAY better than the bottled stuff, and is the perfect compliment to the peppery arugula.
Balsamic Steak Sandwich
1. Preheat oven to 350°. Place steak on cutting board with flat side of meat mallet, pound to 1/2-inch thick. Thinly slice steak against the grain. In medium bowl, whisk garlic, vinegar, 1-1/2 teaspoons oil, rosemary and Worcestershire add steak and let stand at room temperature 15 minutes.
2. Place bread, cut side up, on rimmed baking pan bake 8 minutes or until toasted. In small bowl, stir mayonnaise and cheese.
3. In large skillet, heat remaining 1 tablespoon oil over medium-high heat add onion and cook 2 minutes or until almost tender, stirring occasionally. Remove steak from marinade and add to skillet discard marinade. Cook 4 minutes or until steak is browned and onion is tender, stirring occasionally.
4. Spread bottom halves of bread with mayonnaise mixture top with steak mixture, tomatoes, arugula and top halves of bread.
Approximate nutritional values per serving:
670 Calories, 28g Fat (5g Saturated), 98mg Cholesterol,
890mg Sodium, 59g Carbohydrates, 1g Fiber, 5g Sugars,
0g Added Sugars, 43g Protein