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Broiled Sirloin With Spicy Mustard and Apple Chutney

spicy mustard dressing and sweet-and-sour apple chutney make a tangy combination to excite your taste buds

45 minutes
4 servings
Public domain source

Gather

Ingredients

  • For chutney

  • 1 Granny Smith apple, rinsed, peeled, cored, and diced (about 1 C)
  • 2 Tbsp shallots, minced
  • 1 Tbsp garlic, minced (about 2–3 cloves)
  • ½ C canned no-salt-added diced tomatoes
  • 2 oz golden seedless raisins (about ½ C)
  • ¼ C apple cider vinegar
  • 2 Tbsp maple syrup
  • For steak

  • 4 beef top sirloin steaks, lean (3 oz each)
  • ¼ tsp salt
  • ¼ tsp ground black pepper
  • 1 Tbsp olive oil
  • For mustard dressing

  • 2 C low-sodium beef broth
  • 2 Tbsp Dijon mustard
  • 2 Tbsp cornstarch

Make it

Method

  1. 1

    For the chutney, combine all the ingredients in a small saucepan. Bring to a boil over high heat, and simmer for 20 minutes or until apples are cooked and soft. Remove from the heat and hold warm, or cool and store.

  2. 2

    For the steaks, preheat grill pan or oven broiler (with the rack 3 inches from heat source) on high temperature.

  3. 3

    Season the steaks with salt and pepper, and lightly coat with oil.

  4. 4

    Grill or broil 3–4 minutes on each side, or to your desired doneness (to a minimum internal temperature of 145 ºF). Remove from the heat and set aside for 5 minutes.

  5. 5

    For the mustard dressing, mix together beef broth, Dijon mustard, and cornstarch in a small saucepan. Bring to a boil on medium-high heat while stirring constantly. Lower the heat, and simmer for 2–3 minutes.

  6. 6

    Serve each steak with ¼ cup of chutney and ½ cup of mustard dressing.

  7. 7

    Tip: Try serving with a side of steamed broccoli and Savory Brown Rice .

Source & rights

Where this recipe comes from

Source: National Heart, Lung, and Blood Institute; National Institutes of Health; U.S. Department of Health and Human Services. Keep the Beat Recipes: Deliciously Healthy Dinners. No government endorsement is implied.

This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.