Servings: 4 Prep Time: 5 min. Cook Time: 10 min. We love to throw a T-bone on the grill during the summertime, but for indoor grilling, we tend to splurge on the more expensive cuts and just eat less. Whip up the "pantry friendly" balsamic glaze if you have time. |
• 16 oz tenderloin steaks
• 2 tsp garlic, minced
• 3 tbsp sherry wine
• 2 tbsp soy sauce, low sodium
• 1 tbsp balsamic vinegar
• 2 tsp honey
|  | 1. Preheat oven to 400 degrees. Spray steaks with canola spray.
2. Heat an oven-proof pan (or grill pan) over high heat and turn on your fan. Spray with cooking spray and add steaks when hot (you should hear them sizzle). Leave for 2 minutes, then flip and cook for 2 more minutes. Place in to oven for about 1 extra minute per half inch of meat (about 4 minutes for 2 inch steaks). Remove steaks and let sit for a few minutes.
3. While steak is resting, add garlic to pan for 30 seconds. Add sherry, soy sauce, balsamic vinegar and honey. Bring to a boil, reduce heat and simmer for 1 minute. Serve on top of steaks. |
