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Balsamic-Seasoned Steak Recipe
Balsamic-Seasoned Steak Recipe photo by Taste of Home

Balsamic-Seasoned Steak Recipe

Publisher Photo
A tasty marinade makes this sirloin so tender. Created by our Test Kitchen, you’ll love its simple preparation and scrumptious Swiss-cheese topping.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

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

Nutritional Facts

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.

Directions

  1. 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.
  2. 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°).
  3. 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.
Originally published as Balsamic-Seasoned Steak in Light & Tasty October 2005, p14

Nutritional Facts

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.

Full-Bodied Red Wine

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

Reviews for Balsamic-Seasoned Steak

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Jun. 30, 2011

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.

MY REVIEW
Reviewed May. 24, 2011

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!

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