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Herbed Steak with Balsamic Sauce
Herbed Steak with Balsamic Sauce
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From: Diabetic Living Magazine
These Italian herb-rubbed steaks get a second layer of flavor from robust balsamic vinegar.
- By: Diabetic Living Magazine
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 1 teaspoon cracked black pepper
- 2 teaspoons dried Italian seasoning, crushed
- 1 teaspoon garlic powder
- ¼ teaspoon salt
- 2 boneless beef top loin steaks, cut ¾ inch thick
- 1 tablespoon olive oil
- ½ cup reduced-sodium beef broth
- 1 tablespoon balsamic vinegar
- 1 tablespoon butter
- 2 tablespoons snipped fresh flat-leaf parsley
Preparation
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Prep
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Ready In
- In a small bowl combine cracked pepper, Italian seasoning, garlic powder, and salt. Sprinkle evenly over both sides of each steak; rub in with your fingers.
- In a heavy large skillet heat oil over medium-low to medium heat. Add steaks; cook until desired doneness, turning once halfway through cooking time. Allow 10 to 13 minutes for medium-rare doneness (145°F) to medium doneness (160°F). Remove steaks from skillet, reserving drippings in the skillet. Cover steaks with foil; keep warm.
- To prepare the sauce: carefully add beef broth and balsamic vinegar to the skillet; stir to scrape up any crusty brown bits from bottom of skillet. Bring to boiling. Boil gently, uncovered, about 4 minutes or until sauce is reduced by half. Remove from heat; stir in butter.
- Divide sauce among 4 dinner plates. Cut each steak in half. Place a piece of meat on top of sauce on each plate; sprinkle with parsley.
- Serving size: ½ steak
- Per serving: 217 calories; 11 g fat(4 g sat); 0 g fiber; 2 g carbohydrates; 25 g protein; 3 mcg folate; 75 mg cholesterol; 1 g sugars; 255 IU vitamin A; 3 mg vitamin C; 23 mg calcium; 3 mg iron; 281 mg sodium; 373 mg potassium
- Carbohydrate Servings: 0
- Exchanges: 3½ lean meat, ½ fat
