With this quick recipe, you get a tender steak without a long marinade. Balsamic vinegar and steak sauce give it tang, and you can't go wrong with the melty Swiss on top. —Peggy Woodward, Shullsburg, Wisconsin
- 1 beef top sirloin steak (3/4 inch thick and 1 pound)
- 1/4 teaspoon coarsely ground pepper
- 2 tablespoons balsamic vinegar
- 2 teaspoons steak sauce
- 2 ounces sliced reduced-fat Swiss cheese, cut into thin strips
- Preheat broiler. Place steak on a broiler pan; sprinkle with pepper. Broil 4 in. from heat 7 minutes. Meanwhile, in a small bowl, mix vinegar and steak sauce.
- Turn steak; drizzle with 1 tablespoon vinegar mixture. Broil 4-6 minutes longer or just until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
- Remove steak to a cutting board; let stand 5 minutes. Cut steak into 1/4-in. slices; return to broiler pan, arranging slices close together. Drizzle slices with remaining vinegar mixture; top with cheese. Broil 30-60 seconds longer or just until cheese is melted. Yield: 4 servings.
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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