Double the batch of chutney and refrigerate for up to 5 days. Serve on burgers, seared fish, chicken or grilled cheese.

Cal/Serv: 412 Yields: 4 Prep Time: 0:15 Total Time: 0:20 Ingredients 1 lb. sirloin steak, trimmed kosher salt Pepper 1 pt. grape tomatoes, halved 2 tbsp. golden raisins, chopped 2 tbsp. cider vinegar 1 tbsp. brown sugar pinch allspice 1 scallion, thinly sliced 8 slices country bread, toasted if desired 2 c. watercress or arugula 2 oz. blue cheese, crumbled Directions
  1. Heat broiler. Line a large rimmed baking sheet with nonstick foil. Season the steak with 1/2 teaspoon each salt and pepper and broil to desired doneness, 3 to 4 minutes per side for medium-rare. Transfer to a cutting board and let rest at least 5 minutes before slicing.
  2. Meanwhile, in a small saucepan, make the chutney: Combine the tomatoes, raisins, vinegar, brown sugar, allspice, and 1/4 teaspoon each salt and pepper. Bring to a simmer, squishing and stirring the tomatoes occasionally, until they have broken down and the mixture has slightly thickened, 8 to 10 minutes. Remove from heat and fold in the scallion.
  3. Form sandwiches with the bread, chutney, steak, watercress, and blue cheese.

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