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Sirloin Steak with Chili Mango Chutney

Start this at least 24 hours before you plan on grilling the steak!

 

THE MARINATE/ Cooks Down Into Chutney

1/2 Cup Onion, Fine Chopped

1/4 Cup Mango, Medium Fine Dice

1/4 Cup Fire Roasted Red Bell Pepper, Fine Chopped

1 -2 Tsp Garlic, Fine Chopped

10 – 15 Caper Berries, Salted, Fine Chopped

2 Tbs George Dickel Rye Whisky (The smoky Vanilla flavor is perfect for this dish)

3 -5 Shakes Chili Pepper Sauce, I use Trader Joe’s

3 -4 Tbs Mango Juice

1/4 – 1/2 Cup Vegetable Broth

Salt & Pepper to Taste

Dash of Nutmeg

Whisk everything together.

 

THE MEAT!

4 Boneless Sirloin Steak, 6 Ounces Each

Place steaks in a shallow pan. Pour the marinate over to completely cover.

Put a cover on the pan and put in fridge for at least 24 hours.

 

THE GRILL!

Remove steak from marinade. Pat dry with paper towel and bring to room temperature. Reserve the marinade, this will become the Chili Mango Chutney!

 

I used my Grill Pan. Oil it lightly and put on just below hottest temperature on the stove. When pan starts to smoke it is ready for the steak! Place steak on Grill Pan and grill 3 – 4 minutes per side. This should be medium rare. Ventilate your kitchen, there will be smoke!

 

CHILI MANGO CHUTNEY

While grilling steaks put the marinade/ Chutney in a medium size heavy kettle. Bring just to the boil and lower temperature. Cook at a simmer until marinade/ Chutney reduces and thickens. Serve over the steaks!

 

Serve the Chili Mango Chutney Steak with Pickled Carrots & Mandarin with Hard Pear Cider and Haricot Vert & Red Fingerling Potato Salad! (See previous recipes!) Yum! and Yum!

 

 

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