Italian · Dinner
Balsamic Glazed Beef Steak (Low-Chol)
Pan-seared lean beef sirloin steak with a reduced balsamic-honey glaze infused with garlic and rosemary. Served over garlicky sautéed spinach and roasted potato wedges. Rich, tangy, and glossy with a savory dark coating.
$7
12 minsPrep
20 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
478Calories
40.5gProtein
11.1gFat
33.2gCarbs
18.4gSugar
5.3gFiber
330mgSodium
78mgChol
2.8gSat Fat
1580mgPotassium
95mgCalcium
4.6mgIron
2.9mcgVitamin B12
38mgVitamin C
low-cholesterol
protein-rich
high-fiber
low-chol
Instructions
1
Prep
Pat sirloin dry, season with salt and pepper. Toss potato wedges with 1 tsp of the combined olive oil and salt on a baking sheet.
2
Roast
Roast potatoes at 425°F for 18–20 minutes over medium-high heat, turning once, until edges brown and a fork pierces easily.
3
Sear
Heat 1 tsp of remaining olive oil in a skillet over medium-high heat. Sear steak 3–4 minutes per side until deep brown crust forms and center reaches 135°F.
4
Rest
Let steak rest uncovered for 5 minutes so juices redistribute.
5
Plate
Add minced garlic and rosemary to the skillet over medium heat, sauté 30 seconds until fragrant. Pour in balsamic vinegar and honey, scrape browned bits, simmer medium-low for 3–4 minutes until syrupy. Wilt spinach in a separate pan over medium heat for 1–2 minutes. Slice steak against grain and arrange over sautéed spinach with roasted potatoes. Spoon glaze over steak.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef sirloin steak, trimmed of visible fat
- 6 tbsp90ml balsamic vinegar
- 2 tsp2 tsp honey
- 4 cloves4 cloves garlic
- 2 sprig2 sprig fresh rosemary
- 7 oz200g fresh spinach
- 11 oz311g potato
- 4 tsp20ml olive oil combined
- salt, to taste
- black pepper, to taste
