Chargrilled T-bone Steak With Tomato Chilli Chutney
For a delectable meal that balances sweet and savory flavors, try this recipe for T-Bone Steaks with Charred Shallots, Figs, and a zesty Tomato Chutney. The rich and juicy steaks are seared to perfection, complemented by the smoky sweetness of charred shallots and fresh figs. The tangy homemade tomato chutney adds a delightful kick that ties all the flavors together. It's a dish that is sure to impress your guests while being surprisingly easy to prepare.
— Constant Cookbook
Ingredients
- 275ml/9½fl oz malt vinegar
- 225g/8oz soft brown sugar
- 1.5kg/3lb 5oz ripe red tomatoes
- 200g/7oz onions
- 4 red chillies
- 2 garlic
- 1 tbsp finely chopped root ginger
- 1 tsp ground coriander
- sea salt and freshly ground black pepper
- 4 T-bone steaks
- 2 tbsp olive oil
- salt and freshly ground black pepper
- 4 banana shallots
- 4 fresh figs
- 1 round lettuce
- 1 tbsp balsamic vinegar
- ½ lemon
- 3 tbsp extra virgin olive oil
Instructions
- To make the chutney, place the vinegar and sugar in a large saucepan, bring to the boil and cook for 3â4 minutes until the sugar has melted. Add all the other ingredients, bring to the boil and cook for about 20â30 minutes, stirring frequently. If the tomatoes are very juicy, you might need to cook for a little longer until the mixture starts to thicken. Leave the chutney with a chunky texture and do not cook for too long so that the ingredients start to break down into a purée.
- Leave the chutney to cool and then place into sterilised jars to store for 2â3 weeks in the fridge (the flavour will improve over time).
- To make the steaks, heat a griddle pan until searing hot. Rub the steaks with a little olive oil then season with salt and black pepper. Place onto the griddle and sear for 2 minutes then turn the steaks 90 degrees and sear the same side for a further 2 minutes. Turn the steaks over and repeat, searing and turning. Remove the steaks from the griddle and set them aside, to rest, on a plate.
- Meanwhile, rub the shallots with the rest of the olive oil and place cut-side down on the griddle and cook for 3â4 minutes. Add the figs, face down, and cook for another minute until they are all tender and charred.
- Whisk the balsamic vinegar, lemon juice and extra virgin olive oil together in a small bowl and season with salt and pepper. Just before serving, toss the lettuce, shallots and figs together in a bowl with the lemon dressing.
- Serve the steaks with the salad alongside and a spoonful of chutney.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4
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