This simple recipe ensures a tender steak without a long marinating time. Steak sauce and balsamic vinegar are a great team, and you can’t go wrong with melty Swiss on top.
Prep/Total Time: 25 min
- 1 beef top sirloin steak (3/4 inch thick and 1 pound)
- 1/4 teaspoon coarsely ground pepper
- 2 tablespoons balsamic vinegar
- 2 teaspoons steak sauce
- 2 ounces sliced reduced-fat Swiss cheese, cut into thin strips
Preheat broiler. Place steak on a broiler pan; sprinkle with pepper. Broil 4 in. from heat 7 minutes. Meanwhile, mix vinegar and steak sauce.
Turn steak; drizzle with 1 tablespoon vinegar mixture. Broil just until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-6 minutes.
Remove steak to a cutting board; let stand 5 minutes. Cut steak into 1/4-in. slices; return to broiler pan, arranging slices close together. Drizzle slices with remaining vinegar mixture; top with cheese. Broil just until cheese is melted, 30-60 seconds.