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Balsamic-Seasoned Steak Recipe

Balsamic-Seasoned Steak Recipe

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
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. 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°).
  • 3. 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.

Nutritional Facts

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

Reviews for Balsamic-Seasoned Steak

Sort By :
MY REVIEW
Reviewed Jan. 8, 2016

"SO GOOD!! I was skeptical, because I've never had a good steak from the broiler (which could've been just bad luck). This was surprisingly good (with or without the cheese)! And Easy! My teenager liked this too, and that says a lot! I will definitely make this again!"

MY REVIEW
Reviewed Oct. 24, 2015

"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."

MY REVIEW
Reviewed Apr. 18, 2015

"Loved the flavor and it was easy to prepare."

MY REVIEW
Reviewed Oct. 16, 2014

"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."

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!"

MY REVIEW
Reviewed Oct. 24, 2010

"It's quick and easy. My family loves it. We didn't change a thing except to double the recipe!!"

MY REVIEW
Reviewed Oct. 30, 2009

"Simple to make, and tasted good. Did need to add alot of salt to enhance flavor. I ate it on bread and made a sort of open faced sandwich."

MY REVIEW
Reviewed May. 1, 2009

"I used 4 steaks, 4 ounces each rather than a single 1 pound steak. My only other change was to use 2 slices of 2% American cheese slices instead of Swiss cheese, because that is what I had on hand. I used 1/2 slice cheese on each steak. My entire family loved this steak! There wasn't a single bite left on my 5 or 8 year old son's plates. Quick, simple, full of flavor with little effort, and a family pleaser. A healthy way to enjoy a delicious steak!"

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Wine Pairings

Full-Bodied Red Wine

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