Balsamic-Glazed Sirloin Steak

Ingredients:

• 3 tbsp balsamic vinegar
• 1 tbsp +1 tsp extra-virgin olive oil
• 2 garlic cloves, minced
• 1/2 tsp dried thyme
• 3/4 lb. sirloin steak, 3/4-1-inch thick
• salt
• freshly ground black pepper

Makes 2 (6 oz) Servings

1.  Place vinegar, 1 tbsp of the oil, garlic and thyme in a large resealable plastic bag. Add the steak and seal the bag, pressing out the air. Shake sealed bag to that the steak becomes coated with the marinade. Refridgerate for 4 hours or overnight.
2. Heat a grill pan over medium-high heat. Brush steak lightly with remaining 1 tsp of olive oil. Place steak on grill pan and cook 4-5 minutes per side for medium-rare, brushing with marinade as it cooks. Transfer steak to a cutting board; let rest for 5 minutes. Discard remaining marinade. Cut steak into think slices and serve warm.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the South Beach Diet Parties and Holidays Cookbook. This recipe along with the Ruby Swiss Chard Saute and Baked Tomatoes with Feta and Herbs are listed in the chapter 'Valentine's Day Dinner for 2.' This elegant dinner can be shared with a parent or great friend. Steak dinner is a winner all-around. Marinating the steak for at least 4 hours or overnight  and then basting it with the marinade while cookit it doubles the flavor and makes the steak juicy and tender. If ou don't have agrill pan, you can grill it or broil the steak and it will be just as juicy.