Balsamic-Seasoned Steak

4 servings
Ingredients

 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

Directions

 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, 160°), 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.

Nutrition Facts
3 ounces cooked beef with 1/2 ounce cheese: 188 calories, 8g fat (3g saturated fat), 70mg cholesterol,
116mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1/2
fat.
Seared sirloin steak with Japanese dips

2 serving
Ingredients

 400g whole piece of sirloin, trimmed of excess fat

 1 tbsp sunflower oil
 thumb-sized piece ginger, finely grated
 ¼ cucumber, peeled and cut into matchsticks
 small handful mustard cress
 2 tsp toasted sesame seeds
 cooked sticky rice, to serve (optional)

For the ponzu dipping sauce

 4 tbsp soy sauce

 juice 1 lime
 large pinch of chilli flakes
 small pinch of white sugar

For the wasabi cream

 1 tbsp wasabi
 5 tbsp soured cream

Directions

1. Rub the beef generously with oil and season well. Heat a heavy frying pan and sear the
beef on all sides for about 8 mins in total for very rare, 10 mins for rare and 12 mins for
medium-rare. Remove from the pan and set aside.
2. While the meat is resting, prepare the accompaniments. For the ponzu dipping sauce, mix
all the ingredients together with a splash of water until the sugar has dissolved, then set
 aside. For the wasabi cream, stir the ingredients together until completely mixed, then set
aside.
3. After the beef has rested for 10 mins, use your sharpest knife to carve it into thin slices.
Fan the slices out on a serving platter, scatter with the cucumber, then the cress, followed
by the sesame seeds. Bring to the table with the two sauces and the ginger in small
serving dishes for dipping and spreading over the beef slices. Serve with chopsticks and
sticky rice on the side, if you like.
Steak with pizzaiola sauce

2 serving

Ingredients:

 2 tbsp olive oil

 300-350g/10oz-12oz beef steak , such as sirloin, rump or ribeye, about 2cm/¾in thick

For the sauce

 250g vine-ripened tomato, or 400g can chopped tomatoes

 2-3 fat garlic clove, chopped
 2 tbsp extra-virgin olive oil
 pinch dried oregano or marjoram
 6 large basil leaves, roughly torn

Directions:

1. Make the sauce. If using fresh tomatoes, roughly chop them. Place in a pan with the
garlic, oil, oregano or marjoram and season to taste. Bring to the boil, then simmer for 10
mins, stirring once or twice. Take off the heat, stir in the basil, then set aside.
2. When ready to serve, heat a heavy-based frying pan until you can feel a strong heat
rising. Smear the oil on both sides of the steak and season each side. Slap the steak into
the centre of the pan and adjust the heat to medium-high. Cook for 6 mins, turning
halfway through – this is for medium rare. For a medium steak, allow 7-8 mins in total,
allow 8-10 mins for well done.
3. Remove from the pan to a warm platter and leave to stand for 5 mins. Cut in two and
serve drizzled with any juices and topped with the sauce.
Chipotle-Honey Grilled T-Bones

4 servings
Ingredients

 1/2 cup minced fresh cilantro

 1/2 cup lime juice
 1/2 cup honey
 2 tablespoons adobo sauce
 1 tablespoon chopped chipotle pepper in adobo sauce
 3 garlic cloves, minced
 1 teaspoon salt
 1 teaspoon ground cumin
 1/2 teaspoon ground allspice
 1/2 teaspoon pepper
 1/4 teaspoon Dijon mustard
 4 beef T-bone steaks (12 ounces each)

Directions

 In a small bowl, combine the first 11 ingredients. Pour 1/2 cup marinade into a large resealable
plastic bag. Add the steaks; seal bag and turn to coat. Refrigerate for up to 1 hour. Cover and
refrigerate remaining marinade.
 Drain and discard marinade. Grill steaks, covered, over medium heat or broil 4 in. from the heat
for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a
thermometer should read 145°; medium, 160°; well-done, 170&deg), basting occasionally with
1/2 cup reserved marinade. Serve with remaining marinade.
Nutrition Facts
1 steak with 1 tablespoon remaining marinade: 490 calories, 18g fat (6g saturated fat), 99mg
cholesterol, 748mg sodium, 34g carbohydrate (29g sugars, 1g fiber), 48g protein.

Glazed Beef Tournedos

4 servings
Ingredients

 3 tablespoons steak sauce

 2 tablespoons ketchup
 2 tablespoons orange marmalade
 1 tablespoon lemon juice
 1 tablespoon finely chopped onion
 1 garlic clove, minced
 4 beef tenderloin steaks (6 ounces each)

Directions

 In a small bowl, combine the steak sauce, ketchup, marmalade, lemon juice, onion and garlic.
Set aside 1/4 cup for serving.
 Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill
steaks, uncovered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or
until meat reaches desired doneness (for medium-rare, a thermometer should read 145°;
medium, 160°; well-done, 170°), basting frequently with remaining sauce.
 Just before serving, brush steaks with reserved sauce.
Nutrition Facts
1 each: 308 calories, 12g fat (5g saturated fat), 106mg cholesterol, 385mg sodium, 12g carbohydrate (9g
sugars, 0 fiber), 36g protein. Diabetic Exchanges: 5 lean meat, 1 starch.

Bacon-Wrapped Filets with Scotched

Mushrooms

2 servings
Ingredients

 2 bacon strips
 2 beef tenderloin steaks (5 ounces each)
 1/4 teaspoon salt
 1/4 teaspoon coarsely ground pepper
 3 teaspoons olive oil, divided
 2 cups sliced baby portobello mushrooms
 1/4 teaspoon dried thyme
 2 tablespoons butter, divided
 1/4 cup Scotch whiskey
 1/2 cup diet ginger ale
 1 tablespoon brown sugar
 1-1/2 teaspoons reduced-sodium soy sauce
 1/4 teaspoon rubbed sage
Directions

 In a small skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to
paper towels to drain.
 Preheat oven to 375°. Sprinkle steaks with salt and pepper; wrap a strip of bacon around the
sides of each steak and secure with toothpicks.
 In a small ovenproof skillet coated with cooking spray, cook steaks in 1-1/2 teaspoons oil over
medium-high heat 2 minutes on each side.
 Bake, uncovered, 8-12 minutes or until meat reaches desired doneness (for medium-rare, a
thermometer should read 145°; medium, 160°; well-done, 170°).
 Meanwhile, in a large skillet, saute mushrooms and thyme in 1 tablespoon butter and remaining
oil until tender; remove from heat. Add whiskey, stirring to loosen browned bits from pan. Stir in
ginger ale, brown sugar, soy sauce and sage.
 Bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until reduced by half. Stir in
remaining butter. Serve with steaks.

Nutrition Facts
1 filet with 1/3 cup mushroom mixture: 581 calories, 37g fat (15g saturated fat), 108mg cholesterol,
729mg sodium, 10g carbohydrate (8g sugars, 1g fiber), 35g protein.
Grilled Steaks with Greek Relish

2 servings
Ingredients

 2 plum tomatoes, seeded and chopped

 1/2 cup chopped red onion
 1/3 cup pitted Greek olives
 2 tablespoons minced fresh cilantro
 2 tablespoons lemon juice, divided
 1 tablespoon olive oil
 1 garlic clove, minced
 1 beef ribeye steak (3/4 pound)
 1/2 cup crumbled feta cheese

Directions

 For relish, in a small bowl, combine tomatoes, onion, olives, cilantro, 1 tablespoon lemon juice,
oil and garlic.
  Drizzle remaining lemon juice over steak. Grill steak, covered, over medium heat or broil 4 in.
from heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a
thermometer should read 145°; medium, 160°; well-done, 170°). Let stand 5 minutes before
cutting in half. Serve with relish and cheese.

Nutrition Facts
4 ounces cooked steak with 2/3 cup relish and 2 tablespoons cheese: 562 calories, 42g fat (14g saturated
fat), 108mg cholesterol, 587mg sodium, 10g carbohydrate (4g sugars, 2g fiber), 34g protein.

Merlot Filet Mignon

2 servings
Ingredients

 2 beef tenderloin steaks (8 ounces each)

 3 tablespoons butter, divided
 1 tablespoon olive oil
 1 cup merlot
 2 tablespoons heavy whipping cream
 1/8 teaspoon salt

Directions

 In a small skillet, cook steaks in 1 tablespoon butter and oil over medium heat for 4-6 minutes
on each side or until meat reaches desired doneness (for medium-rare, a thermometer should
read 145°; medium, 160°; well-done, 170°). Remove and keep warm.
  In the same skillet, add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until
liquid is reduced to 1/4 cup. Add the cream, salt and remaining butter; bring to a boil. Cook and
stir for 1-2 minutes or until slightly thickened and butter is melted. Serve with steaks.

Nutrition Facts
1 steak with 2 tablespoons sauce: 690 calories, 43g fat (20g saturated fat), 165mg cholesterol, 279mg
sodium, 4g carbohydrate (1g sugars, 0 fiber), 49g protein.