 | | Directions |
- In a small nonstick skillet, heat oil over medium heat. Add shallots and cook 3 minutes, stirring occasionally.
- Stir in half of the garlic and cook 1 minute, stirring constantly.
- Add tomato, water and vinegar; bring to a boil. Reduce heat, and simmer 12 minutes or until liquid almost evaporates. Season with salt and pepper, if desired; keep warm.
- Preheat grill to medium-high heat.
- Combine remaining garlic, salt, pepper, rosemary, and salt in a small bowl. Season both sides of steak with mixture.
- Place steak on grill rack coated with cooking spray; grill 4 minutes on each side or until desired doneness. Serve with tomato jam.
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Prep Time: 30 minutes
Cook Time: 10 minutes
Servings: 4
|  | | Ingredients | | - | | 2 teaspoons canola oil |
| - | | 2 shallots , finely chopped |
| - | | 2 teaspoons minced garlic, divided |
| - | | 2 tomatoes , finely chopped |
| - | | 4 tablespoons water |
| - | | 2 tablespoons white balsamic vinegar |
| - | | 2 teaspoons minced fresh rosemary |
| - | | 1/2 teaspoon salt |
| - | | 1/8 teaspoon freshly ground pepper |
| - | | 4 beef tenderloin steaks, trimmed (1 inch thick) |
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