Rosemary Seasoned Steaks with Tomato Jam Recipe

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All the flavors you love served with a perfectly cooked and seasoned steak. The tomatoes and the rosemary are a perfect combination.
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  • 2 canola oil
  • 2 shallots , finely chopped
  • 2 minced garlic, divided
  • 2 tomatoes , finely chopped
  • 4 water
  • 2 white balsamic vinegar
  • 2 minced fresh rosemary
  • 1/2 salt
  • 1/8 freshly ground pepper
  • 4 beef tenderloin steaks, trimmed (1 inch thick)
  • 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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Rosemary Seasoned Steaks with Tomato Jam Recipe Reviews

rosemary seasoned steaks with tomato jam

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ChefJ User
Rating of 5 out of 5.0 stars
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"The tomato jam was absolutely delicious! This would be great over pasta, too. I did substitute basil for the rosemary we prefer the flavor."
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