Balsamic-Glazed Steak

Balsamic-Glazed Steak
Fat 47% Carbs 29% Protein 24%
Percent Calories

1 serving of balsamic-glazed steak contains 1108 Calories. The macronutrient breakdown is 29% carbs, 47% fat, and 24% protein. This is a good source of protein (120% of your Daily Value), fiber (29% of your Daily Value), and potassium (52% of your Daily Value).

2 servings
Prep Time
25 minutes
Cook Time
38 minutes



  1. Preheat oven to 450°F. Thoroughly rinse produce and pat dry.
  2. Peel and cut potatoes into 1" dice. Cut broccoli florets into large bite-sized pieces. Thinly slice garlic.
  3. Rinse steaks, pat dry, and season both sides with ½ tsp salt and ¼ tsp pepper.
  4. Place a large non-stick oven-safe pan over medium-high heat and add butter. Once melted, add potatoes to the hot pan and cook, while stirring, for 1 minute. Cover, reduce heat to medium, and cook for 5 minutes, stirring once halfway through. Uncover, place the pan in the oven, and roast for 20-22 minutes, stirring halfway through, until golden brown and tender. Remove from oven, season to taste with salt and pepper, and set aside.
  5. Place a medium non-stick pan over medium heat. Add 1 tsp olive oil to the hot pan. Add steaks to the hot pan and sear on one side for 4-5 minutes, or until a dark brown crust forms. Flip, and cook for 4-5 more minutes, or until steaks reach a minimum internal temperature of 145°F. Remove steaks from the pan and let rest for 3-5 minutes. Wipe the pan clean and reserve.
  6. Place the pan used to cook steaks over medium-high heat. Add 1 tsp olive oil and garlic (to taste) to the hot pan. Cook, while stirring, for 30-45 seconds, or until aromatic. Add ¼ cup water and broccoli. Cook for 3-5 minutes, or until broccoli is tender and the water has evaporated. Remove from burner, season with ¼ tsp salt and ¼ tsp pepper, and sprinkle with Parmesan cheese.
  7. Place potatoes and broccoli on a plate. Place steak up against vegetables and drizzle with balsamic glaze.

Nutrition Facts

For 1 serving of balsamic-glazed steak (808g)

Nutrient Value %DV
Calories 1108
Fats 58g 74%
Saturated fats 26g 130%
Trans fats 3g
Cholesterol 198mg 66%
Sodium 1019mg 44%
Carbs 81g 30%
Net carbs 73g
Fiber 8g 29%
Sugar 4g
Protein 67g
Calcium 288mg 29%
Iron 9mg 114%
Potassium 2440mg 52%
Vitamin D 1μg 4%
Vitamins and Minerals
Alpha carotene 21μg
Beta carotene 684μg
Caffeine 0mg
Choline 199mg 36%
Copper 1mg 72%
Fluoride 1μg
Folate (B9) 132μg 33%
Lycopene 0.1μg
Magnesium 136mg 32%
Manganese 1mg 46%
Niacin 17mg 106%
Pantothenic acid 2mg 47%
Phosphorus 834mg 119%
Retinol 142μg
Riboflavin (B2) 1mg 75%
Selenium 63μg 114%
Theobromine 0mg
Thiamine 1mg 47%
Vitamin A IU 1637IU
Vitamin A 200μg 22%
Vitamin B12 5μg 199%
Vitamin B6 3mg 230%
Vitamin C 82mg 91%
Vitamin D IU 24IU
Vitamin D2 0μg
Vitamin D3 1μg
Vitamin E 3mg 19%
Vitamin K 102μg 85%
Zinc 10mg 93%
Sugar 4g
Sucrose 0.5g
Glucose 5g
Fructose 2g
Lactose 0g
Maltose 0g
Galactose 0g
Starch 59g
Saturated fats 26g 130%
Monounsaturated fats 25g
Polyunsaturated fats 3g
Trans fats 3g
Fatty Acids
Total omega 3 0.2g
Total omega 6 2g
Alpha Linolenic Acid (ALA) 0.2g
Docosahexaenoic Acid (DHA) 0g
Eicosapentaenoic Acid (EPA) 0g
Docosapentaenoic Acid (DPA) 0g
Amino Acids
Alanine 4g
Arginine 4g
Aspartic acid 7g
Cystine 1g
Glutamic acid 11g
Glycine 3g
Histidine 2g
Hydroxyproline 0.3g
Isoleucine 3g
Leucine 5g
Lysine 6g
Methionine 2g
Phenylalanine 3g
Proline 3g
Serine 3g
Threonine 3g
Tryptophan 1g
Tyrosine 2g
Valine 3g

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