What is an easy steak dish recipe?

Filet mignon sounds fancy, but it’s easy to prepare and a great protein choice for people with diabetes. The tangy marinade can also be used as a glaze.

Balsamic Glazed Filet Mignon


2 tbsp molasses
2 tsp balsamic vinegar
16 oz filet mignon beef tenderloin (4 - 4oz filets)
cooking spray
3/4 tsp salt (optional)
3/4 tsp black pepper

  • Preheat broiler.
  • Whisk together molasses and vinegar in large bowl. Place steaks in marinade and fully coat both sides.
  • Spray baking sheet with cooking spray and position steaks on it. Season with salt and pepper.
  • Place steaks under broiler and cook for 6 minutes on each side (or to preferred level of doneness). Let rest a few minutes before serving.
Additional Information
Add additional flavor by pouring any extra pan juice over steaks.

Makes 4 servings

Amount Per Serving
Note: Optional items are not included in nutritional facts.

Calories 249.9
Total Carbs 8.1 g
Dietary Fiber 0.1 g
Sugars 5.9 g
Total Fat 11.5 g
Saturated Fat 4.6 g
Unsaturated Fat 6.9 g
Potassium 620.3 mg
Protein 26.8 g
Sodium 73.8 mg
Marjorie Nolan Cohn
Nutrition & Dietetics


  • 1  or 2 whole garlic bulb(s)
  • 3  to 4 teaspoons snipped fresh basil or 1 teaspoon dried basil, crushed
  • 1  tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1  tablespoon olive oil or cooking oil
  • 1-1/2  pounds boneless beef sirloin steak or ribeye steaks, cut 1 inch thick
  • 1  to 2 teaspoons cracked black pepper
  • 1/2  teaspoon salt
  • Fresh oregano sprigs (optional)


  1. Remove papery outer layers from garlic bulb(s), leaving individual garlic cloves attached to bulb(s). Cut off about 1/2 inch from top(s) of bulb(s) and discard. Fold a 20x18-inch piece of heavy foil in half crosswise. Trim into a 10-inch square. Place garlic bulb(s), cut side(s) up, in center of foil square. Bring foil up around garlic, forming a shallow bowl. Sprinkle with basil and rosemary; drizzle with oil. Completely enclose garlic in foil, twisting ends of foil on top.
  2. For a charcoal grill, grill garlic on the rack of an uncovered grill over medium coals about 30 minutes or until garlic cloves are soft, turning garlic occasionally. Remove garlic from foil packet, reserving oil mixture. Cool slightly.
  3. Meanwhile, trim fat from meat. In a small bowl combine pepper and salt; rub onto both sides of meat. While garlic is grilling, add meat to grill. Grill to desired doneness, turning once halfway through grilling. For sirloin steak allow 14 to 18 minutes for medium-rare (145 degree F) and 18 to 22 minutes for medium (160 degree F). For ribeye steaks, allow 11 to 15 minutes for medium-rare (145 degree F) and 14 to 18 minutes for medium (160 degree F). (For a gas grill, preheat grill. Reduce heat to medium. Place garlic, then meat on grill rack over heat. Cover and grill as above.)
  4. To serve, cut meat into serving-size pieces. Squeeze garlic pulp from each clove onto the steak. Mash pulp slightly with a fork; spread over meat. Drizzle with reserved oil mixture. If desired, garnish with fresh oregano. Makes 6 servings.

Nutrition information

Per serving: Calories 251, Total Fat 15 g, Saturated Fat 5 g, Cholesterol 76 mg, Sodium 235 mg, Carbohydrate 2 g, Fiber 0 g, Protein 26 g. Daily Values: Vitamin C 3%, Calcium 2%, Iron 20%. Percent Daily Values are based on a 2,000 calorie diet

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Important: This content reflects information from various individuals and organizations and may offer alternative or opposing points of view. It should not be used for medical advice, diagnosis or treatment. As always, you should consult with your healthcare provider about your specific health needs.