Rating: 4.5 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 4

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.

Maureen Callahan
Recipe by Cooking Light August 2009

Gallery

Credit: Becky Luigart-Stayner; Styling: Rose Nguyen

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill to medium-high heat.

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  • 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.

Nutrition Facts

168 calories; fat 6.5g; saturated fat 1.7g; mono fat 2.9g; poly fat 0.8g; protein 22.9g; carbohydrates 5.7g; fiber 0.9g; cholesterol 60mg; iron 3.1mg; sodium 504mg; calcium 19mg.
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