Recipe Image

Herbed Steak with Balsamic Sauce

  • 5 m
  • 20 m
Diabetic Living Magazine
“These Italian herb-rubbed steaks get a second layer of flavor from robust balsamic vinegar.”


    • 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


  • 1 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.
  • 2 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.
  • 3 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.
  • 4 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.
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