Rosemary Grilled Steak with Tomato Jam
Fresh rosemary brings pleasant pine notes to grilled beef. If you don't have time to make the jam, use bottled tomato chutney instead. Extra rosemary sprigs make a lovely garnish.
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)
Prepare grill to medium-high heat. 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. Combine remaining 1/2 teaspoon garlic, remaining 1/8 teaspoon pepper, rosemary, and 1/4 teaspoon salt in a small bowl. 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.
Roasted New Potatoes from Kroger Chef Drew Buzik
2 lbs. small new potatoes, halved or quartered
1/3 cup olive oil
3 cloves garlic, minced
1 tsp. dried oregano, crumbled
To taste Kosher salt and ground black pepper
1/2 cup beef or chicken stock, low-sodium
1/4 cup freshly-squeezed lemon juice
2 Tbsp. chopped fresh oregano or parsley
zest of one lemon
Preheat oven to 400 degrees. Place the potatoes in a single layer in a 13" x 9" baking dish and pour the oil over them. Add the garlic, dried oregano, salt & pepper and toss to combine. Bake for 15 minutes then remove from oven. Stir the potatoes, then add the beef or chick stock and the lemon juice. Stir to combine and bake for 15 to 20 minutes longer until the potatoes are cooked through and beginning to brown. If you like, turn the oven to "broil" and broil the potatoes 2 or 3 minutes, or until golden brown. Sprinkle with the fresh oregano or parsley and the lemon zest. Serve hot or at room temperature.
Mediterranean Roasted Green Beans with Slivered Almonds
2 tablespoons vegetable broth
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil
1 1/4 lbs green beans, trimmed
freshly ground black pepper
2 tablespoons slivered almonds
Preheat oven to 425 degrees. Lightly oil a baking sheet and set aside. Combine the broth, lemon juice and oil in a glass measuring cup. Place the beans on the prepared baking sheet and drizzle with the broth mixture. Spread the beans out into a single layer. Roast for 8 minutes. Remove the baking sheet from the oven. Season beans with the salt and the freshly ground pepper, then stir and turn over. Sprinkle with the almonds. Roast for an additional 5-7 minutes, or until the beans are wrinkled and tender and the nuts are fragrant and browned. Serve immediately.