Rosemary Grilled Steak with Tomato Jam
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Maureen Callahan
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
Instructions
Prepare grill to medium-high heat.
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.
Combine remaining 1/2 teaspoon garlic, remaining 1/8 teaspoon pepper, rosemary, and 1/4 teaspoon salt in a small bowl.
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.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment