bonappetit4.5
Steak With Cherry Tomato Chutney
A warm cherry tomato chutney spiked with spices and splash of vinegar makes a bright, tangy sauce that's ideal spooned over a big steak.
👥 4 Servings👤 Shilpa Uskokovic📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●saucepan
- ●skillet
- ●cutting board
📝 Preparation Steps
1
Heat ¼ cup extra-virgin olive oil in a medium saucepan over medium. Cook 1 tsp. cumin seeds and 1 tsp. fennel seeds, swirling pan, until fragrant and oil around seeds is sizzling, about ⏱️ 1 minute. Add 1 serrano chile or jalapeño, depending on heat preference, thinly sliced, one 1" piece ginger, peeled, finely grated, 1 Tbsp. paprika, and 1 tsp. crushed red pepper flakes (if using). Cook, stirring often, until very fragrant and bubbling subsides slightly, about ⏱️ 1 minute. Add 1 lb. cherry tomatoes, halved, 2 Tbsp. sherry vinegar or red wine vinegar, 2 Tbsp. sugar, and a large pinch of kosher salt and cook, stirring occasionally, until tomatoes burst and have softened slightly, about ⏱️ 5 minutes. Taste chutney and season with more salt if needed; set aside.
. cumin seeds1 tsp. fennel seeds1 tsp1" piece ginger, peeled, finely grated1. paprika1 Tbsp. crushed red pepper flakes (optional)1 tsp. cherry tomatoes, halved1 lb. sherry vinegar or red wine vinegar2 Tbsp. sugar2 TbspKosher salt
2
Pat 1½ lb. skirt steak, cut into 4"–5" pieces, dry with paper towels. Season very generously on both sides with salt and rub with a little vegetable oil to coat lightly. Heat a large cast-iron skillet over medium-high. Arrange half of steak in a single layer in skillet, and cook, turning pieces every 1–⏱️ 2 minutes, until deeply charred and an instant-read thermometer inserted into the thickest parts registers 125° (juices beading on the surface is a good indicator meat has reached medium-rare), 7–⏱️ 9 minutes. Transfer to a cutting board. Repeat with remaining steak. Let sit ⏱️ 10 minutes, then slice against the grain.
½ lb. skirt steak, cut into 4"–5" pieces1Vegetable oil (for steak)
3
Transfer steak to a platter; spoon reserved chutney over. Top with cilantro leaves with tender stems and drizzle with olive oil.
Cilantro leaves with tender stems (for serving)
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