Balsamic Peppered Ribeye

Mr. Cozi and I grill steaks every weekend. We are eating healthier and as such are choosing VERY low carb recipes. Jenna with The Painted Apron is working with me on a new cookbook project, so for the next several weeks I will be sharing recipes with you that we are trying out for the new cookbook. Combine that with our dietary needs and you’ll find high protein menus that are both healthy and tasty enough to add to our cookbook and easy to prepare to two people.


Balsamic Peppered Ribeye 

  • 2 (8-ounce) Ribeye steaks, trimmed
  • 1/4 teaspoon kosher salt
  • 2 tablespoons cracked mixed peppercorns
  • 1 tablespoon olive oil
  • 1/3 cup finely chopped onions
  • 1/2 cup fat-free, lower-sodium beef broth
  • 2 tablespoons balsamic vinegar

Peppered Ribeye Marinade


  • Combine salt and remaining ingredients in a gallon size bag. Add steaks after tenderizing with a meat mallet.
  • Marinate for 30 minutes – 1 hour or overnight.
  • Grill over medium high heat to desired doneness.


This recipe is one we use with steaks every time we cook. I usually use butter and Worcestershire, but have eliminated those ingredients due to sodium and dairy. If you would like that extra taste, melt 1 tablespoon butter with olive oil prior to adding the broth. Add 1 tablespoon Worcestershire to broth.


Mushrooms & Onions

  • 1  – 8 oz. package sliced mushrooms
  • 1/2 vidalia onion, sliced
  • 1/2 cup beef broth
  • 1 teaspoon olive oil
  • sprinkle of garlic salt


  • Pour broth and olive oil into skillet
  • Add onions to broth
  • Sprinkle liberally with garlic salt
  • Sauté on medium heat for 5 minutes
  • Add mushrooms and continue cooking for 10 minutes

Sauted Onions


Mushrooms & Onions


Roasted Green Beans with Bacon

  • 1 pound green beans, trimmed and washed
  • 6 slices bacon
  • olive oil
  • 1-2 garlic cloves, chopped

Green Bean Ingredients


  • Preheat over to 425 degrees
  • Spray 9×11 dish with cooking spray
  • Place bacon in dish at 3 equally spaced intervals
  • Add green beans
  • Pour olive oil over green beans, sparingly
  • Sprinkle garlic over beans
  • Mix beans with hands to spread oil and garlic
  • Cross bacon over beans
  • Pepper to taste
  • Roast in oven for 18-21 minutes


Green Beans with Bacon Cross

Roasted Green Beans with Bacon

Served with a salad of field greens with an oil and vinegar dressing, this is a tasty and healthy meal.

Peppered Ribeye with Mushrooms and Onions

Bon Appetit!

7 thoughts on “Balsamic Peppered Ribeye

  1. Have you tried Bragg’s Liquid Aminos? It has a lower salt content, I believe. Can be used in place of soy and other sauces. Would be interested in knowing what you think since you are researching for your cookbook.


  2. Can’t wait to see what all you and Jenna cook up together! Sounds exciting.
    I’m reading this at 10:50 pm, and I guess my dinner has worn off because this is making me really hungry seeing these wonderful pictures and reading about all this goodness.
    I do a similar green bean dish where each little bundle is wrapped in a strip of bacon. Why didn’t I think of doing it this way? I think I’ll adopt your way…it looks like it would take less time.
    Great post.

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