Steak with Arugula & Tangy Glaze
Makes: 2 servings
- 4 cups arugula
- 1/4cup parmesan shavings
- 12 ounces ribeye
- 2 teaspoons EVOO
- 1/4cup sherry vinegar
- 1 tablespoon brown sugar
- lemon wedges
- Spread arugula and cheese on platter. In skillet, cook seasoned steak in EVOO over medium-high until medium- rare, about 8 minutes. Let rest 5 minutes; slice and add to platter. In skillet, boil vinegar and sugar to reduce, about 3 minutes. Serve with steak and lemon wedges.