Club Steaks with Rhubarb Chutney
02
Feb
Feb
Dress up simple steak with a sweet fruit chutney
1 large Spanish onion, sliced in half rings
8 club steaks, about 3 pounds
Kosher salt and pepper to taste
8 oz fresh or frozen rhubarb, chopped
1 red apple, washed and diced
½ cup dried cherries or craisins
¼ cup red onion, finely diced
¼ cup water
¼ cup honey
1 tbsp minced ginger or 2 cubes frozen ginger
2 tsp red wine vinegar
¼ tsp crushed red pepper
1
Preheat oven to 350 degrees F.
2
Place onions in a 9x13” baking dish or roaster. Top with club steaks, arranging to fit, overlapping, if necessary. Season well with kosher salt and freshly ground pepper.
3
Cover the pan tightly with heavy duty foil and bake 2 Hours or until tender.
Make the chutney:
4
Combine all ingredients in a small saucepan. Bring to a boil, stirring occasionally.
5
Reduce heat to medium-low and simmer, covered until rhubarb is tender, 15 Minutes to 20 Minutes.
6
7
Serve the steaks topped with 1-2 tablespoons of chutney.
Ingredients
1 large Spanish onion, sliced in half rings
8 club steaks, about 3 pounds
Kosher salt and pepper to taste
8 oz fresh or frozen rhubarb, chopped
1 red apple, washed and diced
½ cup dried cherries or craisins
¼ cup red onion, finely diced
¼ cup water
¼ cup honey
1 tbsp minced ginger or 2 cubes frozen ginger
2 tsp red wine vinegar
¼ tsp crushed red pepper