Grilled Steak
1) Prepare grill to medium-high heat.
2) Heat a small nostick skillet over medium heat. Add oil to pan; swirl to coat. Add shallots to pan; cook 3 minutes, stirring occasionally. Stir in 1 tsp garlic; cook one mintute, stirring frequently. Add tomato, 4 Tbs spoons of water, vinegar, and 1/4 tsp of salt; bring to a boil. Reduce heat, and simmer 12 minutes or until liquid almost evaporates. Stir in 1/4 tsp pepper; keep warm.
3) Combine remaining 1 tsp garlic, remaining 1/4 tsp pepper, rosemary and 1/2 tsp salt in small bowl.
4) Place steak in 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.
5) Serve with tomatoe jam on top and a spring of Rosemary for added look.
Good with grilled Squash/Zuchini
I typically use more garlic than what is called for. The rest is yummy.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (87g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 32 | ||
Calories from Fat: 7 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 6.8mg | 0 % | |
Potassium 180.8mg | 5 % | |
Total Carbohydrate 5.8g | 2 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 4.6g | ||
Protein 0.9g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 32
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