Rib-eye steak with onion and rhubarb chutney

recipe

Rib-eye steak with onion and rhubarb chutney

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For a tasty mid-week option, why not cook up a storm with Rib-Eye Steak with Onion and Rhubarb Chutney, a heart-warming meal that combines juicy steak with the sweet taste of rhubarb.

Ingredients

4 lean rib-eye, sirloin or rump steaks
Salt and freshly milled black pepper
15ml/1 tbsp English mustard powder
1 x 200g jar caramelised onions
30ml/2 tbsp good, hot vegetable stock
2 sticks fresh rhubarb, roughly chopped
1 sprig fresh thyme, roughly chopped
15ml/1 tbsp sunflower oil

Serves: 4 Preparation: 15 Total Time: 15min

Directions

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Place the steaks on a chopping board. Season and dust on both sides with the mustard powder.
Meanwhile, spoon the prepared caramelised onion into a large saucepan and add the stock, rhubarb and thyme. Bring to the boil, reduce the heat and simmer uncovered for minutes or until the rhubarb is tender.
Heat the oil in a non-stick frying or griddle pan until hot and cook the steaks according to your preference.
Serve the steaks with the chutney, chive mash and seasonal vegetables.
Cooking time: (m/n thick steak)