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Balsamic-Seasoned Steak Recipe

Balsamic-Seasoned Steak Recipe photo by Taste of Home

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A tasty marinade makes this sirloin so tender. Created by our Test Kitchen, you’ll love its simple preparation and scrumptious Swiss-cheese topping.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Balsamic-Seasoned Steak Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

10 15 25

Ingredients

2 tablespoons balsamic vinegar
2 teaspoons steak sauce
1 beef top sirloin steak (1 pound)
1/4 teaspoon coarsely ground pepper
2 ounces reduced-fat Swiss cheese, cut into thin strips

Directions

In a small bowl, combine vinegar and steak sauce; set aside. Rub steak with pepper. Place on a broiler pan. Broil 4 in. from the heat for 7 minutes.
Turn; spoon half of the steak sauce mixture over steak. Broil 5-7 minutes longer or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
Remove steak to a cutting board; cut across the grain into 1/4-in. slices. Place on a foil-lined baking sheet; drizzle with juices from cutting board and remaining steak sauce mixture. Top with cheese. Broil for 1 minute or until cheese is melted. Yield: 4 servings.

Nutritional Analysis: 3 ounces cooked beef with 1/2 ounce of cheese equals 188 calories, 8 g fat (3 g saturated fat), 70 mg cholesterol, 116 mg sodium, 2 g carbohydrate, trace fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.

Originally published as Balsamic-Seasoned Steak in Light & Tasty October 2005, p14

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Balsamic-Seasoned Steak

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Reviewed on Jun. 30, 2011 by pjurek

I love this steak. It turns out so tender and flavorful. It is easy to make just one serving if you are cooking just for yourself.

Reviewed on May. 24, 2011 by bburke2k10gb

Made surprisingly tender sirloin without the need for lengthy marinading. To be sure it wasn't a fluke of latching on to a 'magic' slice of choice-grade sirloin, made it again -results were just as tender and flavorful as the first time! Easy enough for week nights; good enough for company, and a delicious oh-so-rare low sodium recipe!