Grilled Steak with Tomato Chutney
This recipe for Grilled Steak with Tomato Chutney is the perfect pair: tender, juicy steak with flavorful, sweet tomato chutney. Use leftover Tomato Chutney as a condiment with a meal or eat as a snack with crackers and vegetable sticks. The chutney can be kept in the fridge for five days or frozen for a longer storage time.
- 3 Tbsp. butter or coconut oil, softened
- 2 cloves garlic, chopped
- 1 tsp. oregano
- 2 (4-6) oz. or (112-170) g New York striploin steak
- ⅛ tsp. black pepper
- Sea salt or table salt, to taste
- Optional: Olive oil can be added to the butter rub to make it easier to spread on the steak
- 1 - 2 tsp. butter or olive oil
- ½ small onion, chopped (1/2 cup)
- 1 small clove of garlic, minced
- 1 cup cherry tomatoes, chopped into quarters
- ¾ cup fresh yellow and red peppers, cut into small squares
- 1 large celery stalk, sliced into ¼-inch pieces
- 2 Tbsp. maple syrup, sucanat or honey
- 1 Tbsp. apple cider vinegar
- Sea salt (or table salt) and pepper, to taste
- 2 Tbsp. fresh cilantro
- Mix the butter, garlic and oregano in a small bowl.
- Dry the steak with paper towel, brush the rub on each side and refrigerate.
- Preheat the grill on high. Place the steak on grill and leave the lid open. Grill for three minutes or until the steak does not stick.
- Flip over the steak and turn 45 degrees to create cross-hatch sear marks. Continue to grill three minutes or until juices appear on the surface (or longer, until desired doneness is reached).
- Remove from the grill and season with sea salt to taste.
- Serve with Tomato Chutney, baked potato and steamed or grilled vegetables.
- Heat skillet over medium heat. Add butter or oil and onions; sauté 5-8 minutes or until soft.
- Add garlic and stir. Add tomatoes, peppers, celery, maple syrup and vinegar. Bring the mixture to a boil and immediately lower heat to simmer. Add sea salt and pepper to taste. Simmer mixture for 15-20 minutes.
- Remove from heat. Add cilantro and stir. Serve at room temperature or chilled.