Recipe Image

Wine-Glazed Steak

  • 30 m
  • 30 m
Diabetic Living Magazine
“This sirloin steak owes its bold flavor to a tantalizing mix of red wine, balsamic vinegar, soy sauce and honey. Try it for a quick 30-minute dinner.”


    • 1 boneless beef top sirloin steak, cut ½ to ¾ inch thick (8 to 10 ounces total)
    • 2 teaspoons olive oil
    • 1 cup sliced fresh mushrooms
    • 2 cloves garlic, minced
    • ⅛ teaspoon crushed red pepper
    • ¼ cup dry red wine or low-calorie cranberry juice (see Tip)
    • 2 tablespoons balsamic vinegar
    • 1 tablespoon reduced-sodium soy sauce
    • 1 teaspoon honey


  • 1 Trim fat from steak; cut steak into two equal portions. In a large skillet, heat oil over medium-high heat. Add steaks. Reduce heat to medium; cook for 10 to 13 minutes or until desired doneness (145°F for medium-rare or 160°F for medium doneness), turning steaks occasionally. If steaks brown too quickly, reduce heat to medium-low. Transfer steaks to a serving platter; keep warm.
  • 2 Add mushrooms, garlic and crushed red pepper to skillet; cook and stir for 2 minutes. Remove skillet from heat. Carefully add wine or cranberry juice. Return to heat. Boil gently, uncovered, for 3 to 5 minutes or until most of the liquid is evaporated. Add balsamic vinegar, soy sauce and honey; return to simmering. Cook and stir about 2 minutes or until slightly thickened. Spoon over steaks.
  • Tip: If using the cranberry juice option, omit the honey.
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