Balsamic-Glazed Steak
- 1 lb tender cut of steak (tenderloin, ribeye, or other tender cut)
- ¼ tsp ground black pepper
- Cooking spray or 1 tsp olive oil
- 4 cloves garlic, minced
- ⅛ tsp crushed red pepper
- 3 Tbsp dry sherry (DO NOT use cooking wine)
- 2 Tbsp no-salt soy sauce substitute (see recipe)
- 1 Tbsp balsamic vinegar
- 2 tsp honey
- Sprinkle both sides of the steaks with black pepper.
- Heat a large non-stick skillet over medium-high heat. Spray lightly with cooking spray or coat very lightly with olive oil.
- Add steaks to pan and cook 3 -4 minutes on each side (more or less, depending on desired degree of doneness)
- Remove steaks from pan and keep warm.
- Add minced garlic and crushed red pepper to the pan and saute 30 seconds. Add sherry and bring to a boil and cook 30 seconds, stirring once to loosen anything stuck on the bottom of the pan. Add soy sauce, balsamic vinegar, and honey. Return to a boil, stirring occasionally. Reduce heat and let it simmer for 1 minute. Add steak to the pan to drench in the glaze. Turn to drench both sides, and serve.
Serving size: 4 oz Sodium: 56
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/beef/balsamic-glazed-steak/
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