Steak with Balsamic-Molasses Sauce and Roasted Green Beans

Total Time
43 min
8 min
30 min


uncooked string beans

1 pound(s), trimmed

olive oil

2 tsp

table salt

¾ tsp

salt-free seasoning

½ tsp, steak grilling variety

balsamic vinegar

3 Tbsp


2 Tbsp


¾ tsp, chopped fresh

uncooked lean trimmed sirloin beef

1 pound(s), boneless steak

black pepper

¼ tsp

uncooked shallot(s)

1 medium, finely chopped

orange juice

¼ cup(s)


  1. Preheat oven to 425°F.
  2. Place green beans on large rimmed baking sheet. Drizzle with oil and sprinkle with 1/2 teaspoon of salt and grilling seasoning. Spread green beans to form even layer and roast, stirring once, until lightly browned and crisp-tender, about 18 minutes.
  3. Meanwhile, stir together vinegar, molasses, and rosemary in small bowl. Brush both sides of steak lightly with some of molasses mixture. Sprinkle steak with pepper and remaining 1/4 teaspoon salt.
  4. Heat large heavy skillet over medium-high heat. Lightly spray steak with olive oil nonstick spray. Place steak in skillet and cook, turning once, until instant-read thermometer inserted into center of steak registers 145°F, 8–10 minutes. Transfer steak to cutting board and let stand 5 minutes.
  5. Reduce heat to low. Add shallot and orange juice to skillet and cook, scraping up browned bits from bottom of pan, until shallot is softened, about 2 minutes. Stir in remaining molasses mixture and bring to simmer. Remove from heat.
  6. Cut steak across grain into 12 thin slices. Divide steak evenly among 4 plates and drizzle with sauce. Serve with green beans.
  7. Per serving: 3 slices steak, 1 1/2 tablespoons sauce, and 3/4 cup green beans

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