Balsamic-Seasoned Steak

Name: Balsamic-Seasoned Steak
Prep time: 10 min
Cook time: 15 min
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

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

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

Preheat broiler. Place steak on a broiler pan; sprinkle with pepper. Broil 4 in. from heat 7 minutes. Meanwhile, mix vinegar and steak sauce.
Turn steak; drizzle with 1 tablespoon vinegar mixture. Broil just until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 160°), 4-6 minutes.
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 just until cheese is melted, 30-60 seconds.

Nutrition 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, 0 fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.

Originally published as Balsamic Steak in Light & Tasty October/November 2005

Reviews

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Average Rating:

rimereason

Nov 7, 2016

What kind of steak sauce should be used?
MoTPC

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!
namayna

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.
abashu

Apr 18, 2015

Loved the flavor and it was easy to prepare.
Igraine32

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.
pjurek

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.
bburke2k10gb

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!
beboppin247

Oct 24, 2010

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

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.
colcadsmom

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!