Balsamic Steak with Pepper Sauce

To marinate the steak, put it in a zip-close plastic bag; add ⅓ cup of the vinegar. Squeeze out the air and seal the bag; turn to coat the steak. Let stand 15 minutes at room temperature, turning the bag occasionally.

Meanwhile, combine the remaining ½ cup vinegar and the ketchup in a small saucepan. Cook over medium heat, stirring occasionally, until the mixture comes to a simmer, 1-2 minutes. Reduce the heat and cook until the mixture is syrupy and reduced to ¼ cup, 3-4 minutes. Transfer to a medium bowl and stir in the remaining ingredients.

Remove the steak from the marinade; discard the marinade. Pat the steak dry and spray with olive oil nonstick spray. Heat a ridged grill pan over medium-high heat. Add the steak and cook until an instant-read thermometer inserted into the side registers 145°F for medium, 5-6 minutes on each side. Cut into 12 slices and serve with the sauce.