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.

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

Calories:

168

Fat:

6.5g (sat 1.7g,mono 2.9g,poly 0.8g)

Protein:

22.9g

Carbohydrate:

5.7g

Fiber:

0.9g

Cholesterol:

60mg

Iron:

3.1mg

Sodium:

504mg

Calcium:

19mg