Steak marinated in balsamic vinaigrette goes so well with a relish of red grapes and blue cheese. Everything looks just gorgeous on the plate, and it tastes wonderful!
—NAYLET LAROCHELLE MIAMI, FL
START TO FINISH: 25 MIN. • MAKES: 4 SERVINGS
1 beef top sirloin steak (3 /4 inch thick and 1 pound)
3 /4 cup reduced-fat balsamic vinaigrette, divided
2 1 /2 cups seedless red grapes, halved
4 green onions, chopped (about 1 /2 cup)
1 /2 cup crumbled blue cheese
1 /4 teaspoon salt
1 /4 teaspoon coarsely ground pepper
1. Place steak in a large resealable plastic bag; add 1 /2 cup vinaigrette. Seal bag and turn to coat; let stand for 10 minutes. Meanwhile, in a small bowl, toss grapes with green onions and cheese.
2. Drain beef, discarding marinade. Sprinkle steak with salt and pepper. Grill steak, covered, over medium heat or broil 4 in. from heat 4-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
3. Cut steak into thin slices. Serve with grape relish and remaining vinaigrette.
PER SERVING 3 ounces cooked beef with 3 /4 cup relish and 1 tablespoon vinaigrette: 332 cal., 14g fat ( 6g sat. fat ) , 59mg chol., 659mg sod., 22g carb. ( 18g sugars, 1g fiber ) , 28g pro.