Rosemary Grilled Steak with Tomato Jam and Truffled Roasted Potatoes

Happy Tuesday!

To all my friends that wished me a happy birthday yesterday, thank you! It was wonderful :) I have a recap coming soon.

Here's a delicious meal that we made recently. It tasted fabulous and was pretty easy. These two dishes go so well together, especially with a side of grilled asparagus and crusty bread. Both recipes are from separate magazines of Cooking Light. At the end of the post, I have a few tips for making these together so that they are ready at the same time.

I'm linking up to Tasty Tuesdays at 33 Shades of Green - click on over for more recipe inspiration!

Rosemary Grilled Steak with Tomato Jam

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Ingredients:

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.

Truffled Roasted Potatoes

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Ingredients:

2.5 lbs red new potatoes, sliced
2 tablespoons olive oil
1 tablespoon minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon white truffle oil (I had black truffle oil, so I used extra)
2 teaspoons fresh thyme leaves

Preheat oven to 450°.

Place potatoes on a jelly-roll pan; drizzle with olive oil, and sprinkle with garlic, salt, and pepper. Toss well to combine. Bake at 450° for 35 minutes or until potatoes are browned and tender. Remove from the oven. Drizzle potatoes with truffle oil, and sprinkle with thyme. Toss gently to combine.

Tips to make together:

Bring steaks to room-temperature while you prep the potatoes

Prepare the topping for the steaks (step 3 in recipe above)

Put potatoes in the oven

Chop ingredients for the tomato jam and have prepared by the stove

Start the tomato jam and put steaks on the grill

The potatoes, jam and steaks should be done all around the same time

Enjoy!!