Sirloin Tip Steak with Plum Chutney
Sirloin Tip Steak with Plum Chutney
2 lb sirloin tip beef steak approx 1 ¾ inches thick (1kg) 3.5cm thick
Rub:
1 tablespoon Olive oil (15ml)
Course salt and cracked pepper to taste
2 tablespoons chopped fresh rosemary (30ml)
To make the rub: In a small bowl thoroughly mix together the rub ingredients. Press the rub into the beef. Allow to stand at room temperature for 20 to 30 minutes before grilling.
Prepare barbecue for indirect grilling. Preheat grill to medium high heat. Oil grill and place beef on the hot of the BBQ to sear and get grill marks – 5 minutes per side. Move the beef over to the off side and close the lid to cook for another 30 minutes or until the internal temperature reaches 125F for medium rare. Remove from the grill and allow to rest for about 5 minutes.
Plum Chutney:
6 pink plumbs, cut into wedges
2/3 cup chopped green onion (160ml)
¼ cup fresh cranberries (60ml)
1/2 cup lightly packed brown sugar (125 ml)
½ cup balsamic vinegar (125ml)
3 teaspoons minced peeled fresh ginger (15ml)
1 3-inch cinnamon stick broken in half
¼ teaspoon freshly grated nutmeg (1ml)
1 teaspoon grated orange zest (5ml)
¼ teaspoon ground cardamom (1ml)
To a saucepan add sugar, vinegar, ginger, cinnamon, nutmeg, orange zest and cardamom. Bring to a simmer over low heat. Add the onion, cranberries and plums. Simmer without boiling for about 5 minutes. Remove from heat and serve with beef.
Cut the sirloin tip steak across the grain into very thin slices and arrange on a platter. Serve with chutney and baguette, sliced and buttered, so your guests can make their own sandwiches or serve fanned on plates with the chutney spooned on top.
Makes 8 servings.
2 lb sirloin tip beef steak approx 1 ¾ inches thick (1kg) 3.5cm thick
Rub:
1 tablespoon Olive oil (15ml)
Course salt and cracked pepper to taste
2 tablespoons chopped fresh rosemary (30ml)
To make the rub: In a small bowl thoroughly mix together the rub ingredients. Press the rub into the beef. Allow to stand at room temperature for 20 to 30 minutes before grilling.
Prepare barbecue for indirect grilling. Preheat grill to medium high heat. Oil grill and place beef on the hot of the BBQ to sear and get grill marks – 5 minutes per side. Move the beef over to the off side and close the lid to cook for another 30 minutes or until the internal temperature reaches 125F for medium rare. Remove from the grill and allow to rest for about 5 minutes.
Plum Chutney:
6 pink plumbs, cut into wedges
2/3 cup chopped green onion (160ml)
¼ cup fresh cranberries (60ml)
1/2 cup lightly packed brown sugar (125 ml)
½ cup balsamic vinegar (125ml)
3 teaspoons minced peeled fresh ginger (15ml)
1 3-inch cinnamon stick broken in half
¼ teaspoon freshly grated nutmeg (1ml)
1 teaspoon grated orange zest (5ml)
¼ teaspoon ground cardamom (1ml)
To a saucepan add sugar, vinegar, ginger, cinnamon, nutmeg, orange zest and cardamom. Bring to a simmer over low heat. Add the onion, cranberries and plums. Simmer without boiling for about 5 minutes. Remove from heat and serve with beef.
Cut the sirloin tip steak across the grain into very thin slices and arrange on a platter. Serve with chutney and baguette, sliced and buttered, so your guests can make their own sandwiches or serve fanned on plates with the chutney spooned on top.
Makes 8 servings.
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