Rosemary Grilled Steak with Tomato Jam |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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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. 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 |
Directions:
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.
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