- 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.
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
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"This was good!! I bought a steak that was too thin, so I pounded it out and rolled some steamed spinach and garlic in it, then just followed the recipe with the vinegar and steak sauce, then in the end sliced it and put back on pan with the cheese. It was so good and really tender, had eggs the next morning with the leftovers."
"Loved the flavor and it was easy to prepare."
"To my surprise this did turn out really tender. Nice flavor too. Both husband and child ate it up, but my son said it tasted like sausage and the husband said that it tasted a little like hot dogs LOL. For them, that was a good thing."
"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."
"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!"