Tuesday, September 8, 2009

Rosemary Grilled Steaks with Tomato Jam


Last year around Christmas, Joey's parents bought half of a cow. Yes, half of a cow. They of course had it butchered, and then we split it between us, them, and Joey's sister. So needless to say, we have quite a plethora of beef. The majority of it is ground beef, which yields the best burgers ever, but we also got plenty of great steaks.

I used some filets to make this dish. Since I was out of town all of last week, I didn't get a chance to harvest or cook with any of my tomatoes, so I had several that were ripe and ready to go. I used them in this tomato jam, and man was it good. I think it would also be tasty on grilled chicken or pork as well. The garlic and rosemary add a nice, woodsy flavor to the beef, and the tomato jam is slightly sweet. My neighbors have a huge rosemary bush, and we trade rosemary for oregano and basil from my garden... so this meal was virtually free!

Rosemary Grilled Steak with Tomato Jam
adapted from Cooking Light, August 2009

  • 1 teaspoon olive oil
  • 1/2 shallot, finey chopped
  • 2 garlic cloves, minced and divided
  • 3/4 cup finely chopped tomato
  • 1 Tablespoon water
  • 1 Tablespoon 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) filets, trimmed (1-inch thick)
Prepare grill to medium-high heat. Season steaks with salt and pepper.

In a small nonstick skillet, heat oil over medium heat. Add shallots to pan and cook 3 minutes, stirring occasionally, or until softened. Stir in 1 of the minced garlic cloves, and stir, cooking until fragrant, about 30 seconds. Add tomato, water, vinegar, and 1/8 teaspoon of salt. Bring to a boil. Reduce heat and simmer 12 minutes, or until the liquid has almost all evaporated. Stir in 1/8 teaspoon of pepper and set aside.

Combine remaining garlic, 1/8 tespoon pepper, rosemary, and 1/4 teaspoon of salt in a small bowl.

Oil grates of the grill using a paper towel held with tongs. Grill steaks for 3 minutes; turn over. Sprinkle evenly with garlic and rosemary mixture, and continue to grill an additional 3-4 minutes, or until desired degree of doneness.

Remove from grill, and allow to rest under foil for at least 5 minutes. Top with 2 Tablespoons of tomato jam to serve.


2 comments:

Chris said...

Wow - the flavors in this dish are oustanding. And it doesn't look too difficult. Totally bookmarking this one!

madebymel said...

There are not too many things that are better than a perfectly grilled steak, and the jam looks like it packs a ton of flavor!

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