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Balsamic-Glazed Strip Steaks

Balsamic Glaze
1/3   cup (150 mL) balsamic vinegar
1   tbsp (15 mL) olive oil
1   garlic clove, pressed
Mushroom Mixture
1   lb (500 g) mushrooms, halved
2   medium onions, sliced 1/4 in. (6 mm) thick
1   tbsp (15 mL) olive oil
1   tsp (5 mL) smoked or regular paprika
1   tsp (5 mL) salt
Steaks and Garnish
2   beef strip steaks, cut 1 in. (2.5 cm) thick (about 10-12 oz/300-350 g each)
1/2   tsp (2 mL) salt
1/2   tsp (2 mL) coarsely ground black pepper
2   beefsteak tomatoes, thickly sliced
1/4   cup (50 mL) crumbled blue cheese
  1. Prepare grill for direct cooking over medium-high heat. For glaze, whisk together ingredients in Small Batter Bowl. Microwave, uncovered, on HIGH 6-8 minutes or until mixture is thick, syrupy and reduced to about ¼ cup/50 mL.
  2. For mushroom mixture, in Stainless (4-qt./4-L) Mixing Bowl, combine mushrooms, onions, oil, paprika and salt; mix well using Small Mix ‘N Scraper®. Preheat BBQ Grill Basket on grill 3 minutes. Grill mushroom mixture, undisturbed, 7 minutes. Shake basket using BBQ Tongs. Grill an additional 8-9 minutes or until mushrooms are browned and onions begin to caramelize. Remove basket from grill; keep warm.
  3. Set aside 2 tbsp (30 mL) glaze in Prep Bowl for serving. Season steaks with salt and black pepper; brush remaining glaze over both sides of steaks using Chef’s Silicone Basting Brush. Grill steaks, covered, 4 minutes or until grill marks appear. Turn with BBQ Tongs and grill 4-6 minutes or until Pocket Thermometer registers 140°F (60°C) for medium-rare or 150°F (65°C) for medium doneness. Transfer steaks from grill to cutting board; tent with foil and let stand 10 minutes (temperature will rise about 5°F).
  4. Slice steaks against the grain and serve with tomatoes, mushroom mixture and blue cheese. Drizzle reserved glaze over steaks.

Yield: 4 servings

Nutrients per serving: Calories 410, Total Fat 19 g, Saturated Fat 6 g, Cholesterol 90 mg, Carbohydrate 23 g, Protein 37 g, Sodium 1100 mg, Fiber 4 g U.S. Diabetic exchanges per serving: 1½ fruit, 5 low-fat meat, 1 fat (1½ carb)

Cook's Tips: Reducing the balsamic vinegar results in a sweet and tangy syrup. The syrup will boil almost to the top of the batter bowl as it reduces in the microwave. Allow the bubbles to settle for accurate measuring. Make sure to preheat the grill basket before adding mushrooms and onions to prevent sticking.