How to Cook Grilled T-Bone Steak With Tomato Chili Sauce

Serves: 4

Preparation time: 10 mins

Cooking time: 40 mins

Ingredients needed to make Grilled T-Bone Steak With Tomato Chili Sauce:

For the steak:

• 4 T-bone steaks
• 4 banana shallots, skin on and halved longitudinally
• 1 round lettuce, leaves separated
• Juice of ½ lemon
• 4 fresh figs, halved longitudinally
• Salt and freshly ground black pepper to taste
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 3 tbsp extra virgin olive oil

For the chutney:

• 4 red chilies, stemmed and chopped
• 3 lb 5 oz ripe tomatoes, roughly chopped
• 2 garlic cloves, finely chopped
• 1 tbsp root ginger, finely chopped
• 7 oz onions, roughly chopped
• 1 tsp ground coriander
• 8 oz soft brown sugar
• Salt and freshly ground black pepper to taste
• 9 ½ fl oz malt vinegar

Cooking instructions for Grilled T-Bone Steak With Tomato Chili Sauce:

• To prepare the chutney, place the sugar in a saucepan and pour in the vinegar.
• Bring the mixture to a boil and continue to cook likewise for the next 4 minutes, stirring often, until the sugar dissolves completely.
• Stir in rest of the chutney ingredients and bring the mixture back to a boil.
• Bring it down to a simmer and cook likewise for next half an hour while stirring regularly.
• Cook until the tomatoes turn mushy but don’t break down.
• Remove from heat and set aside to cool completely; store in sterilized jars until the steaks are ready.
• To prepare the steaks, war up a griddle pan over high heat.
• Smother either side of the steaks with a lashing of olive oil, followed by a dash each of seasonings.
• Arrange them on the hot griddle and brown one side for a couple of minutes or until they are seared.
• Rotate it perpendicularly and sear for another 2 minutes before flipping it over to cook the other side similarly.
• Transfer them onto a plate and set aside.
• Rub rest of the olive oil all over the shallots and place them in the same griddle, with their cut side facing down.
• Sear them for 4 minutes and place the figs beside them, with their pulpy side facing down.
• Cook both of them for 1 more minute or until are charred nicely and remove from heat.
• Pour the balsamic vinegar in a small bowl and stir in the extra virgin olive oil, a splash of lemon juice, salt as well as ground black pepper until well combined.
• Toss the charred figs and shallots into a bowl and throw in the lettuce leaves.
• Drizzle the above dressing over them and toss well to coat.
• Place a steak on a serving plate and drizzle a tbsp of the prepared chutney over it.
• Pile up the salad beside the steak and serve right away.

Image credit: Wikimedia Commons

Last Updated on May 18, 2013 by