STEAK WITH SPICY BALSAMIC GLAZE

A QUICK SOAK IN MARINADE INFUSES THE STEAK WITH THE TANGY-SWEET FLAVORS OF APPLE CIDER AND BALSAMIC VINEGAR. THE MARINADE THEN SIMMERS AWAY, TURNING INTO A RICH HONEY GLAZE.

PREP 15 minutes

STAND 20 minutes

COOK 15 minutes

1. Place steak in a resealable plastic bag. Add the next five ingredients (through crushed red pepper). Seal bag, turning to coat meat. Let stand 20 minutes, turning occasionally.

2. Heat a large skillet coated with cooking spray over medium heat. Remove beef from marinade, reserving marinade. Season beef with salt and black pepper. Cook 8 to 12 minutes for medium rare (145°F) or 12 to 15 minutes for medium (160°F), turning once. Remove steak from skillet; keep warm.

3. Add marinade and honey to skillet; whisk to combine. Bring to boiling; boil gently, uncovered, 7 minutes or until reduced to ⅓ cup. Serve glaze with steak. MAKES 4 SERVINGS.

PER SERVING 286 cal., 5 g fat (2 g sat. fat), 68 mg chol., 384 mg sodium, 34 g carb., 1 g fiber, 26 g pro.