1 (3-oz) package shallots, thinly sliced
3 slices Deli prosciutto (about 2 oz)
1 1/2 lb grilling steaks (sirloin, NY strip, or filet)
1 teaspoon Mediterranean herb seasoned salt
1 tablespoon canola oil
9 teaspoons Seafood sun-dried tomato butter, divided
1 bag baby arugula (4-5 oz)
2 tablespoons white balsamic glaze
•Tear prosciutto into small bite-size pieces.
1.Preheat large sauté pan on medium-high 2-3 minutes. Coat steaks with seasoning (wash hands). Place 1 tablespoon oil in pan, then add steaks; cook 3-4 minutes on each side or until steaks are 145°F (for medium-rare). Remove steaks from pan. Divide 8 teaspoons tomato butter over top of steaks; let stand 5 minutes.
2.Reduce heat on pan to medium-low. Add remaining 1 teaspoon tomato butter, prosciutto, and shallots to pan; cook 1-2 minutes or until shallots soften.
3.Remove pan from heat. Stir in arugula and glaze; toss 1 minute or until lightly wilted. Serve salad with steak.
First Coast News