Add extra flavor to the steaks by drizzling them with any pan juices after they're cooked. Serve the steak with fast-cooking long-grain and wild rice pilaf tossed with dried fruit.
2 tablespoons molasses
2 teaspoons balsamic vinegar
4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
3/4 teaspoon salt
3/4 teaspoon black pepper
How to Make It
Combine molasses and vinegar in a medium bowl, stirring with a whisk. Add steaks, turning to coat. Place steaks on a baking sheet coated with cooking spray. Sprinkle steaks with salt and pepper.
Broil 6 minutes; turn steaks over. Broil an additional 5 minutes or until desired degree of doneness. Serve immediately.
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I thought this sounded wonderful and I was excited about how simple it sounded. I ran out of the dressing and had to double it, so I certainly used plenty of the marinade. However, I found that the steaks did not retain much of the flavor and were rather plain. Perhaps by letting them sit overnight the flavor would be enhanced?