Steak Salad with Parmesan Butter, Balsamic Glaze, and Arugula

A few days before I left for a business trip last week, A. and I walked to the Beverly Hills Farmer’s Market to pick up a few things for dinner. Armed with only our appetite and my food notebook nowhere in sight, we had to be spontaneous.


After walking by a lettuce stand and picking up some peppery arugula, I thought a light salad would be the perfect meal. And just for fun, I bought the biggest heirloom tomato I could find, sliced it, salted it, and we ate it plain, without any bread or herbs-- ideal for a warm, late summer evening.

I almost didn’t make the Parmesan butter for this salad. I thought it might be too heavy or greasy, and if you use too much it will certainly be both. But a small, teaspoon-size dollop in the middle of your plate adds the perfect creamy texture to this salad.

Steak Salad with Parmesan Butter, Balsamic Glaze, and Arugula

by The Bon Appétit Test Kitchen

Yield: Makes 2 servings


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


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.