Grilled Steak with Tomato Chutney

Grilled Steak with Tomato Chutney

Grilled steaks with baked potatoes are a classic. Perfect for outdoor and indoor events. Serving it with tomato chutney takes the flavor to another level. Make extra and use the chutney as a condiment for snacks and toast. It stores in the refrigerator for two weeks.

Prep time: 20 mins

Total time: 1 hr, 10 mins

Skill level: Medium

Cooking Timers

Simmer Chutney

What You'll Need

Tomato Chutney


Grilled Steak

  1. Mix the butter, garlic and oregano in a small bowl.
  2. Dry the steak with paper towel, brush the rub on each side and refrigerate.
  3. When ready to cook, preheat the grill on high.
  4. Place the steak on grill and leave the lid open. Grill until the steak does not stick.
  5. Flip over the steak and turn 45 degrees. Continue to grill until juices appear on the surface.
  6. Cook to the desired degree for your taste preference.
  7. Remove from the grill and season with sea salt to taste.
  8. Serve with Tomato Chutney, baked potato and steamed vegetables or grilled vegetables.

Tomato Chutney

  1. Sauté the onions in the butter or oil in a saucepan over medium heat.
  2. Once the onions are soft, add the garlic and stir.
  3. Add in the tomatoes, peppers, celery, maple syrup and vinegar. Bring the mixture to a boil and lower to simmer.
  4. Add the sea salt and pepper to taste and simmer the mixture for about 15-20 minutes. Add the cilantro and mix.
  5. Use 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. It can also be frozen for a longer storage time.

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