1 tsp. canola oil
2 Tbsp. chopped shallots
4 cloves garlic, minced, divided
3/4 cup chopped tomato
2 Tbsp. water
1 Tbsp. white balsamic vinegar
1/2 tsp. salt, divided
1/2 tsp. freshly ground black pepper, divided
1 tsp. minced fresh rosemary
2 (4 oz.) steaks of your choice, trimmed
Prepare grill to medium-high heat.
Heat a small nonstick skillet over medium heat. Add oil and shallots and cook for 3 minutes, stirring occasionally. Stir in 2 cloves of garlic; cook for 1 minute, stirring frequently. Add tomato, water, vinegar, 1/4 teaspoon salt and 1/4 teaspoon pepper; bring to a boil. Reduce heat and simmer for 12 minutes or until liquid almost evaporates.
Combine remaining garlic, remaining pepper, remaining salt and rosemary in a small bowl.
Place steaks on grill rack coated with cooking spray. Grill for 3 minutes. Turn steaks over and sprinkle evenly with rosemary mixture, grilling for 3 more minutes or until desired degree of doneness. Serve warm with tomato mixture overtop.
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