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Honey-Balsamic Broiled Steaks

Prep time 15 mins
Chill time 8 hrs
Broil time 16 mins
Stand time 5 mins
Yield Makes 4 servings


  • 1 1/4 to 1 1/3 lb. shoulder petite tender steak
  • 1/4 cup balsamic vinegar
  • 2 tablespoons canola oil
  • 1 1/2 tablespoons honey
  • 2 garlic cloves, pressed
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon dried crushed red pepper
  • 1/2 teaspoon freshly ground pepper

How to Make It

  1. Trim steak, if necessary, and cut into 2-inch medaillons.

  2. Stir together balsamic vinegar and next 7 ingredients in a large, shallow dish or zip-top plastic freezer bag; add medaillons, turning to coat. Cover or seal, and chill 8 hours, turning once after 4 hours.

  3. Remove medaillons from marinade, discarding marinade. Place on a lightly greased wire rack in a heavy-duty aluminum foil-lined roasting pan.

  4. Broil 6 inches from heat 6 to 8 minutes on each side or to desired degree of doneness. Remove steaks from oven, and let stand 5 minutes.