Low sodium very flavorful, easy balsamic-glazed steak recipe.
Uses our recipe for no-salt soy sauce substitute (0r, for a little more sodium, you could use a purchased low-sodium Worchestershire sauce product)
- 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.
According to our estimates, one serving from this recipe will contain 56 mg of sodium.
Note that sodium percentages depend on which daily reference you use. 56 mg of sodium per serving implies that this recipe provides:
– 2% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
– 4% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 6% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
