Chargrilled T-bone steak with tomato chilli chutney
Method
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For the chutney, place the vinegar and sugar in a large saucepan and bring to the boil then cook for 3-4 minutes until the sugar has melted.
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Add all the other ingredients, bring to the boil and cook for about 20-30 minutes, stirring frequently. If the tomatoes are very juicy, you might need to cook for a little longer until the mixture starts to thicken.
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Leave the chutney with a chunky texture and don’t cook too long so that the ingredients start to break down into a purée.
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Cool the chutney before serving with the steak, and place into sterilised jars to store for two to three weeks in the fridge, the flavour will improve over time.
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For the steak, heat a griddle pan until searing hot.
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Rub the steaks with a little olive oil then season with salt and black pepper.
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Place onto the griddle and sear for two minutes then turn the steaks 90 degrees and sear the same side for a further two minutes.
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Turn the steaks over and repeat, searing and turning.
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Remove the steaks from the griddle and set them aside, to rest, on a plate.
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Meanwhile, rub the shallots with the rest of the olive oil and place cut side down onto the griddle and cook for 3-4 minutes. Then add the figs, face down, and cook for another minute until they are all tender and charred.
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Whisk the balsamic vinegar, lemon juice and extra virgin olive oil together then season with salt and freshly ground black pepper.
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At the very last minute, toss the lettuce, shallots and figs together in a bowl with the dressing.
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To serve, for each person, place a steak onto a board, pile the salad alongside with a spoonful of chutney.
Ingredients
For the chutney
- 275ml/9½fl oz malt vinegar
- 225g/8oz soft brown sugar
- 1.5kg/3lb 5oz ripe red tomatoes, very roughly chopped
- 200g/7oz onions, roughly chopped
- 4 red chillies, chopped
- 2 garlic cloves, finely chopped
- 1 tbsp finely chopped root ginger
- 1 tsp ground coriander
- sea salt and freshly ground black pepper
For the steak
- 4 T-bone steaks, at room temperature
- 2 tbsp olive oil
- salt and freshly ground black pepper
- 4 banana shallots, skin on, cut in half lengthways
- 4 fresh figs, cut in half lengthways
- 1 round lettuce, separated into leaves
- 1 tbsp balsamic vinegar
- ½ lemon, juice only
- 3 tbsp extra virgin olive oil
Shopping List
Chargrilled T-bone steak with tomato chilli chutney
Fruit and vegetables
Cooking ingredients
Meat, fish and poultry
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