Rosemary Grilled Steak with Tomato Jam

Rosemary Grilled Steak with Tomato Jam
Photo by Becky Luigart-Stayner

Ingredients

  • ¾ cup finely chopped tomato
  • 2 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
  • 1 teaspoon minced fresh rosemary
  • 1 teaspoon minced garlic, divided
  • ¼ teaspoon freshly ground pepper, divided
  • 1 tablespoon finely chopped shallots
  • 1/8 teaspoon salt
  • + 10 more ingredients
    • 1 teaspoon canola oil
    • 1 tablespoon white balsamic vinegar
    • Cooking spray
    • 2 tablespoons water
    • ¼ teaspoon salt
    • ¾ cup finely chopped tomato
    • 1 teaspoon minced garlic, divided
    • 1 tablespoon finely chopped shallots
    • 1 teaspoon canola oil
    • Cooking spray

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 te...

View full recipe at My Recipes

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