Rating: 3.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Allowing the meat to rest for 10 minutes lets the juices redistribute throughout the steak for richer flavor.

Bruce Aidells
Recipe by Cooking Light October 2005


Credit: Jan Smith

Recipe Summary

4 servings (serving size: 3 ounces beef and 3 tablespoons sauce)


Ingredient Checklist


Instructions Checklist
  • Prepare grill to medium-high.

  • Sprinkle steak with rosemary, pepper, and kosher salt. Place steak on grill rack coated with cooking spray; grill 7 minutes on each side or until desired degree of doneness. Remove from grill; let stand 10 minutes. Cover and keep warm.

  • While steak rests, heat oil in a small saucepan over medium-high heat. Add shallots; sauté 1 minute. Add tomato paste; cook 1 minute. Stir in broth and sugar. Bring to a boil; cook 3 minutes or until thickened. Remove from heat; stir in bourbon, vinegar, and 1/8 teaspoon salt. Cut steak diagonally across grain into thin slices. Serve with sauce.

Nutrition Facts

310 calories; calories from fat 35%; fat 12g; saturated fat 4.6g; mono fat 5g; poly fat 0.6g; protein 36.3g; carbohydrates 9.7g; fiber 0.6g; cholesterol 70mg; iron 2.9mg; sodium 372mg; calcium 33mg.