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Rosemary Grilled Steak with Tomato Jam

Photo: Becky Luigart-Stayner; Styling: Rose Nguyen
Yield 2 servings (serving size: 1 steak and 2 tablespoons tomato jam)
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

Nutrition Information

  • calories 168
  • fat 6.5 g
  • satfat 1.7 g
  • monofat 2.9 g
  • polyfat 0.8 g
  • protein 22.9 g
  • carbohydrate 5.7 g
  • fiber 0.9 g
  • cholesterol 60 mg
  • iron 3.1 mg
  • sodium 504 mg
  • calcium 19 mg

How to Make It

  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.