Balsamic Steak

My first episode into healthy cooking started New Years day.  I decided Balsamic Steak sounded delicious, and I'd never had balsamic anything - so it seemed like a nice adventurous way to start things off. I decided to pair this with a baked Russet potato with fat free sour cream, some NoSalt & pepper.
(please be aware, all measurements are approximate...I don't really use measuring spoons/cups)
Balsamic Steak
2 T balsamic vinegar
2 t steak sauce (I used A1)
(2) 8oz boneless top sirloin steaks  (sirloin is a good lean cut that requires little to no fat trimming)
1 slice of deli-swiss cheese cut in half

In a small bowl, combine balsamic vinegar and steak sauce.  Rub steak down with coarsely ground pepper.  I then decided to tenderize my steak, and place it in a tupperware container with the vinegar/steak sauce mix and let it marinate all day.  If you're in a pinch, it will be fine without marinating. If you marinate, make another batch of vinegar/steak sauce to drizzle over steak while it's cooking.
When it's time to cook the steak:
Turn on broiler - place steak on broiler pan and drizzle mixture over steak.
Broil for 7 minutes
Turn steak over, drizzle more sauce
Broil another 5-7 minutes depending on your desired doneness.  Mine broiled for another 5 for a lovely medium. (Medium rare 145*, medium 160*, well done 170*)
Take steak out, add half slice of swiss cheese to each piece of steak, stick back in oven and broil for 1 minute to melt cheese.

You choose how to serve this. You can cut it in slices, you can cut each steak in half for the perfectly sized portion!