Introduction

This Balsamic-Glazed Steak with Heirloom Tomatoes recipe offers a perfect balance of rich, savory meat and bright, fresh flavors. The sweet-tangy balsamic glaze enhances the steak, while the heirloom tomatoes add a refreshing contrast. It’s an elegant yet approachable dish ideal for any occasion.

Balsamic-Glazed Steak with Heirloom Tomatoes Recipe - Recipe Image

Ingredients

2 ribeye or sirloin steaks (about 1 inch thick)
Salt and pepper (to taste)
2 tablespoons olive oil
1/4 cup balsamic vinegar
2 tablespoons honey
2 cloves garlic (minced)
1 teaspoon fresh rosemary (chopped, or 1/2 teaspoon dried)
2 cups heirloom tomatoes (halved or quartered)
Fresh basil leaves (for garnish)

Instructions

Step 1: Prepare the balsamic glaze by combining the balsamic vinegar, honey, minced garlic, and rosemary in a small saucepan. Bring to a simmer over medium heat and cook for 5–7 minutes, stirring occasionally, until the glaze thickens slightly. Remove from heat and set aside.
Step 2: Season the steaks generously with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Add the steaks and cook for 4–5 minutes on each side for medium-rare, or until desired doneness is reached. In the last minute of cooking, brush the balsamic glaze over the steaks to allow it to caramelize slightly.
Step 3: Toss the heirloom tomatoes gently in a bowl with a drizzle of olive oil, salt, and pepper to taste.
Step 4: Remove the steaks from the skillet and let them rest for about 5 minutes before slicing. Arrange the sliced steak on plates, drizzle with remaining balsamic glaze, and serve with the seasoned heirloom tomatoes. Garnish with fresh basil leaves before serving.

Tips & Variations

For extra flavor, marinate the steaks in olive oil, garlic, and rosemary for 30 minutes before cooking.
Use cherry tomatoes as a substitute if heirloom tomatoes are not available.
If you prefer a thicker glaze, continue simmering the balsamic mixture a few minutes longer until it reaches your desired consistency.
Pair with roasted potatoes or a simple green salad for a complete meal.

Storage

Store leftover steak and tomatoes separately in airtight containers in the refrigerator for up to 3 days. Reheat the steak gently in a skillet over low heat to avoid overcooking. Fresh tomatoes are best served cold or at room temperature and can be eaten directly from the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of steak for this recipe?

Yes, this recipe works well with ribeye, sirloin, or even filet mignon. Just adjust the cooking time based on the thickness and cut of the steak.

How do I know when the steak is cooked to medium-rare?

The best way is to use a meat thermometer. Medium-rare is reached at an internal temperature of 130°F (54°C). Alternatively, cooking for about 4–5 minutes per side for a 1-inch thick steak usually works well.

Balsamic-Glazed Steak with Heirloom Tomatoes Recipe

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4.8 from 125 reviews

This Balsamic-Glazed Steak with Heirloom Tomatoes recipe features juicy ribeye or sirloin steaks seared to perfection and glazed with a rich, tangy balsamic and honey mixture. Served alongside vibrant, seasoned heirloom tomatoes and garnished with fresh basil, this dish combines bold flavors with simple, elegant preparation for a delightful meal.

Author: zara
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 2 servings 1x
Category: Main Course
Method: Frying
Cuisine: American

Ingredients

Scale

Steak and Glaze

2 ribeye or sirloin steaks (about 1 inch thick)
Salt and pepper (to taste)
2 tablespoons olive oil
1/4 cup balsamic vinegar
2 tablespoons honey
2 cloves garlic (minced)
1 teaspoon fresh rosemary (chopped, or 1/2 teaspoon dried)

Tomatoes and Garnish

2 cups heirloom tomatoes (halved or quartered)
Olive oil (a drizzle for tomatoes)
Salt and pepper (to taste, for tomatoes)
Fresh basil leaves (for garnish)

Instructions

Prepare the Balsamic Glaze: In a small saucepan, combine the balsamic vinegar, honey, minced garlic, and rosemary. Bring to a simmer over medium heat and cook for 5 to 7 minutes, stirring occasionally, until the glaze thickens slightly. Remove from heat and set aside.
Cook the Steak: Season the steaks generously with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Add the steaks and cook for 4 to 5 minutes per side for medium-rare, or until desired doneness (130°F internal temperature). In the last minute of cooking, brush the balsamic glaze over the steaks to caramelize slightly.
Prepare the Heirloom Tomatoes: Gently toss the heirloom tomatoes in a bowl with a drizzle of olive oil, salt, and pepper to taste.
Serve: Remove steaks from the skillet and let rest for about 5 minutes before slicing. Arrange sliced steak on plates, drizzle with remaining balsamic glaze, and serve alongside seasoned heirloom tomatoes. Garnish with fresh basil leaves.

Notes

Use a meat thermometer to ensure steak reaches desired doneness.
Allowing the steak to rest helps retain juices for a tender bite.
Heirloom tomatoes offer a variety of colors and flavors; use a mix for visual appeal.
Adjust honey amount for sweetness preference in the glaze.
This recipe works well with other steak cuts like strip steak or filet mignon.

Keywords: balsamic steak, balsamic glaze, ribeye steak, heirloom tomatoes, steak recipe, skillet steak, balsamic vinegar, honey glaze