Dinner

Balsamic-Glazed Steak with Heirloom Tomatoes Recipe

Byanna orden February 5, 2026February 5, 2026

Introduction

This balsamic-glazed steak with heirloom tomatoes is a perfect balance of savory and tangy flavors. The tender, seared steak is enhanced by a sweet and aromatic balsamic glaze, served alongside fresh, vibrant tomatoes for a simple yet elegant meal.

A white plate filled with several slices of grilled steak arranged in a row, each slice showing a juicy, pink center with a dark brown crust. On top of the steak, there is a colorful mix of whole cherry tomatoes in red and yellow, small white mozzarella balls, and fresh green herbs like basil and rosemary scattered around. The dish is coated in a glossy dark brown sauce that pools around the steak edges, adding shine and depth to the presentation. The white marbled surface below the plate is partially visible. photo taken with an iphone --ar 4:5 --v 7

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. In a small saucepan, combine the balsamic vinegar, honey, minced garlic, and rosemary. Bring to a simmer over medium heat and cook for about 5-7 minutes, stirring occasionally, until the glaze has thickened slightly. Remove from heat and set aside.
Step 2: 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 4-5 minutes on each side for medium-rare, or until desired doneness is reached (130°F internal temperature for medium-rare). Brush the balsamic glaze over the steaks during the last minute of cooking to caramelize.
Step 3: Prepare the Heirloom Tomatoes. In a bowl, gently toss the tomatoes with a drizzle of olive oil, salt, and pepper.
Step 4: Serve. Remove steaks from the skillet and let them rest for 5 minutes before slicing. Arrange sliced steak on plates, drizzle with remaining balsamic glaze, and serve alongside the seasoned heirloom tomatoes. Garnish with fresh basil leaves.

Tips & Variations

Use a meat thermometer for perfect steak doneness every time.
Try adding a splash of lemon juice to the heirloom tomatoes for extra brightness.
Substitute honey with maple syrup for a different but equally delicious glaze.
Serve with crusty bread to soak up the flavorful balsamic glaze.

Storage

Store leftover steak and tomatoes in an airtight container in the refrigerator for up to 3 days. Reheat steak gently in a skillet over low heat or in the oven to avoid drying out. The balsamic glaze can be stored separately and reheated briefly before serving.