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Grilled Steak with Balsamic Teriyaki Sauce

Jaden Hair
Updated Jan 26, 2011
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Don't reach for that bottle of steak sauce the next time you grill. Instead, make your own upscale condiment with ingredients you have on hand.

Grilled Steak with Balsamic Teriyaki Sauce

  • Prep Time 20 min
  • Total 30 hr 0 min
  • Servings 4
  • Ingredients 12
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Ingredients

  • 4 - 1 1/2-inch thick (2 pounds) filet mignon steak
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons vegetable oil

Balsamic Teriyaki Sauce

  • 1 1/2 tablespoons unsalted butter
  • 1 shallot, minced
  • 2 cloves garlic, finely minced
  • 1 cup balsamic vinegar
  • 2 teaspoons sugar
  • 1/4 cup Progresso™ beef flavored broth (from 32-ounce carton)
  • 2 tablespoons soy sauce
  • 1 tablespoon mirin (sweet rice wine)
Make With
Progresso Broth

Instructions

  • Step 
    1
    Preheat the oven to 450°F. Season the filets with salt and pepper on both sides. Let the filet mignon rest at room temperature for 20 minutes. While the steaks are resting prepare the Balsamic Teriyaki Sauce.
  • Step 
    2
    In a sauce pan, melt the butter until bubbling. Add shallots and garlic; cook for 3 minutes or until the aromatics are soft and sweet (watch to make sure you don't burn the shallots or garlic). Add the balsamic vinegar; bring to a boil. Once boiling, reduce the temperature. Simmer for 15 minutes until the sauce is reduced in half. The balsamic should be thick, glossy and coat the back of a spoon.
  • Step 
    3
    Add the sugar, broth, soy sauce and mirin. Stir well and bring to a boil. When it reaches a boil, immediately turn the heat to low and let simmer for 5 minutes.
  • Step 
    4
    Heat a large frying pan over high heat until almost smoking. Add the cooking oil and swirl to coat. Place the steak filets in the frying pan, not touching. Cook for 2 minutes, turn the steaks over and cook an additional minute.
  • Step 
    5
    Transfer the steaks to an ungreased baking sheet; place in oven. Cook for 4-6 minutes; depending on desired degree of doneness. For medium-rare, the internal temperature of the filet mignon should read 140°F-150°F. Remove to a plate and let rest for 5 minutes before serving. Serve with balsamic teriyaki poured over the steaks.

Nutrition

500 Calories
25g Total Fat
50g Protein
18g Total Carbohydrate
12g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
500
Calories from Fat
230
Total Fat
25g
39%
Saturated Fat
9g
46%
Trans Fat
1g
Cholesterol
105mg
35%
Sodium
1190mg
49%
Potassium
570mg
16%
Total Carbohydrate
18g
6%
Dietary Fiber
0g
0%
Sugars
12g
Protein
50g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
30%
30%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 7 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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