With the fine weather it is hard to get in the mood for cooking dinner but this one is literally finger licking good and takes no time at all. You can make the chutney beforehand and have it as a fridge staple , meaning dinner can be on the table in a little over ten minutes. Leave out the bread if you are on low carb or add in a multi seeded bap for a delicious steak sandwich on the side.

Ingredients

Sirloin steak

2 tablespoons of balsamic vinegar

Coooked and peeled prawns

Rocket and baby leaf salads leafs

Rustic breadroll ( or seeded slimbo roll)

Cherry tomatoes

 

Sticky red onion chutney ingredients

4 Red Onions

3 cloves of Garlic

1 Teaspoon Chilli Flakes

1 tablespoon of brown sugar (you can use sweetner as a replacement)

100ml Red Wine Vinegar

100ml Balsamic Vinegar

100ml Chicken Stock

Olive oil for cooking

 

Method (Chutney)

Chop the onions and cook in the olive oil for a few minutes until softened(medium heat or else they will burn)

Add the chopped garlic cloves and continue to cook the onions for a further ten minutes on a medium heat.

When the onions have darkened in colour add the rest of the ingredients and let the mix cook until it is soft and sticky.

This can be bulk cooked and stored in a glass jar for several weeks but it doesn’t last that long in this house!

 

Method

Take your steak out of the fridge approximately thirty minutes before cooking if you can and tenderize your meat with a mallet ( or rolling pin )

Season with salt if you like( I don’t add salt and just add some cracked black pepper after cooking) Don’t add pepper during the cooking process as pepper is known to burn in the pan quite quickly.

Cook the steak with a little oil to your liking ( I use a garlic frylite) and just before it is finished cooking add the balsamic vinegar to the pan and finish the steak off in the vinegar.

Rest the steak and add the prawns to the pan ( leaving the juices from the steak ) and as they are already precooked you only need to heat them for a few minutes.

 

Serve your steak and prawns with a mixed leaf salad dressed in balsamic vinegar, served with your sticky onion chutney and leave a little steak for a gorgeous steak sandwich in your bap. The sauce is sweet enough for kids to enjoy it too and a nice change to tomato based sauces 🙂

 

 

Advertisements