Peeled the tomato before seeding & chopping, otherwise made to recipe. This was really great, an unexpected presentation with the tomatos on top, hiding the rosemary & garlic. Served wtih CL's iceberg wedge with buttermilk dressing & smashed red-skinned potato.
Rosemary Grilled Steak with Tomato Jam
Comments and Reviews 1-6 of 6
carolfitz Posted: 08/16/09
sirrah231 Posted: 08/21/10
We were't bowled over by this one. Used fresh brandywine tomatoes from the garden, and my husband said they the topping tasted like canned tomatoes warmed up. I didn't think it was quite that bad. Did like the herb crust on the steaks, though. Wonder if a cheaper cut would have been as good. Had a bit of sticker shock at the $18/lb price of beef tenderloins.
Tonifla Posted: 03/03/11
This was superb. I made this with filet mignon. It was very tender, but the star was the tomato jam. Fantastic! I felt like I was eating a gourmet meal in a restaurant.
texeverlasting Posted: 09/08/09
This was SO good! I ended up using filet mignon (it was on sale), so the beef was amazingly tender. I also used a Foreman grill...that worked not so well. The garlic and herbs stuck to the grill pretty badly...I'd say if you're going to use a Foreman, cook the meat first and maybe sautee the garlic, etc separately before putting it on. Would DEFINITELY make this again...great little romantic dinner!
Larcen26 Posted: 06/24/10
The Steak was fine, but the Jam was what made this recipe great. I used regular Balsamic Vinegar since I did not have White Balsamic, so I can't comment on the difference, but the Jam was very easy to make and had a very bold flavor. Would work on any number of other dishes.
Tomtes Posted: 03/12/12
Tasty! We'll be making again.