Rosemary Grilled Steak with Tomato Jam

By Snoo

Fresh rosemary brings pleasant pine notes to grilled beef. If you don't have time to make the jam, use bottled tomato chutney instead. Extra rosemary sprigs make a lovely garnish.

serving size: 1 steak and 2 tablespoons tomato jam
Cal 168
Fat 6g
Protein 23g
Carb 6g
Sodium 504mg

Ingredients

• Ingredients:
• 1 teaspoon canola oil
• 1 tablespoon finely chopped shallots
• 1 teaspoon minced garlic, divided
• 3/4 cup finely chopped tomato
• 2 tablespoons water
• 1 tablespoon white balsamic vinegar
• 1/8 teaspoon salt
• 1/4 teaspoon freshly ground pepper, divided
• 1 teaspoon minced fresh rosemary
• 1/4 teaspoon salt
• 2 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
• Cooking spray

Preparation

Step 1

1. Prepare grill to medium-high heat.

2. Heat a small nonstick skillet over medium heat. Add oil to pan; swirl to coat. Add shallots to pan; cook 3 minutes, stirring occasionally. Stir in 1/2 teaspoon garlic; cook 1 minute, stirring frequently. Add tomato, 2 tablespoons water, vinegar, and 1/8 teaspoon salt; bring to a boil. Reduce heat, and simmer 12 minutes or until liquid almost evaporates. Stir in 1/8 teaspoon pepper; keep warm.

3. Combine remaining 1/2 teaspoon garlic, remaining 1/8 teaspoon pepper, rosemary, and 1/4 teaspoon salt in a small bowl.

4. Place steak on grill rack coated with cooking spray; grill 3 minutes. Turn steaks over. Sprinkle evenly with rosemary mixture; grill 3 minutes or until desired degree of doneness. Serve with tomato jam.