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Photo: Becky Luigart-Stayner; Styling: Rose Nguyen Photo by: Photo: Becky Luigart-Stayner; Styling: Rose Nguyen

Rosemary Grilled Steak with 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.

Cooking Light AUGUST 2009

  • Yield: 2 servings (serving size: 1 steak and 2 tablespoons tomato jam)

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

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.

Nutritional Information

Amount per serving
  • Calories: 168
  • Fat: 6.5g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.8g
  • Protein: 22.9g
  • Carbohydrate: 5.7g
  • Fiber: 0.9g
  • Cholesterol: 60mg
  • Iron: 3.1mg
  • Sodium: 504mg
  • Calcium: 19mg
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Rosemary Grilled Steak with Tomato Jam recipe

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