STEAK FOR TWO with BEET CHUTNEY
MAKES ABOUT 500ML (2C) CHUTNEY / PREPARATION: 30 MINS / COOKING: 1½ HOUR / STANDING: 15 MINS
CHUTNEY 10ml (2t) cumin seeds 30ml (2T) oil 4 onions, sliced 4 garlic cloves, chopped 2 chillies, chopped 1 stick cinnamon 2 cloves 2 Granny smith apples, peeled, cored and grated 1kg raw beets, peeled and diced 250ml (1c) white or brown vinegar 250ml (1c) brown sugar freshly ground pepper
pinch of salt TO SERVE 1 x 400g steak 10ml (2t) braai spice mix sea salt flakes freshly ground pepper 15ml (1T) olive oil 15ml (1T) butter TO FINISH
choice of veggies
Keep a sterilised jar handy.
1 Chutney Toast the cumin seeds in a dry pan until fragrant. Set aside.
2 Heat the oil in a pot or large saucepan and fry the onions until soft (about 10-15 minutes). Add the garlic, chillies, cinnamon, cloves and toasted cumin, and stir-fry for another minute until fragrant.
3 Add the apples, beets, vinegar and sugar and mix. Stir over medium heat until the sugar has dissolved.
4 Simmer the chutney over low heat for about an hour or until the beets are soft, then season with salt. Add a little water if necessary. Transfer the warm chutney to the clean jar, seal and set aside to cool completely.
5 To serve Season the steak on both sides with braai spice, salt and pepper. Rub olive oil all over the steak.
6 Heat a pan until smoking hot and seal the steak on both sides. Turn the heat down, add the butter and fry the steak over medium heat for 2-3 minutes a side or until cooked to your liking. Remove from the pan and let the steak rest for 5-10 minutes.
7 To finish Serve the steak with the chutney and veggies of your choice.