Rosemary Grilled Steak With Tomato Jam

• 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

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.

canola oil, shallots, garlic, tomato, water, white balsamic vinegar, salt, freshly ground pepper, fresh rosemary, salt, beef tenderloin, cooking spray

Taken from www.myrecipes.com/recipe/rosemary-grilled-steak-with-tomato-jam (may not work)