Look no longer for THE BEST FGT recipe because this is it. I used my deep fat fryer in which to cook them with great success. The coating adheared perfectly to the sliced tomatoes. My husband, who dislikes vegetables, ate the equivalent of two whole, large tomatoes! I served these with homemade buttermilk ranch dressing. This recipe is certainly a keeper.

Reviewed On: Sep. 20, 2009

This recipe is exceptionally delicious. I took the advice of others and doubled the sauce ingredients, used a T. of brown sugar, and swirled in a T. or so of butter to finish the sauce on high heat AFTER removing the steaks to a platter. I used a stainless steel fry pan and cranked the heat to super-high; my steaks became crusty and deeply browned. After browning, I removed them to a plate where I loosely draped foil over them. With the heat still on high, I added the balsamic, wine, garlic, salt and pepper and SCRAPED THE FROND from the bottom of the pan. For folks whose sauces remained watery, I suggest that this technique be used in the future. It is vitally important, as well, to use real aged balsamic, as it is pretty viscous with which to begin and helps create the desired glaze. The pat of butter added after the sauce was reduced further tightened my sauce to perfection. Don't be skimpy on the salt and pepper, either! I'm looking forward to making this again and urge others to do the same.

Reviewed On: Aug. 6, 2009

This is the taste for which I've been looking! Today is the third time I've made it since I placed this recipe in my Allrecipes.com Recipe Box. The ONLY problem is that I can't stop eating it once I start. I eat it for breakfast, lunch, snack, dinner, and dessert! Today, I didn't have nearly enough salad dressing, so I had to substitute fat-free plain yogurt. It turned out fabulous, nonetheless.

Reviewed On: Jul. 30, 2009