Rib-Eye Steaks with Onion and Rhubarb Chutney Rib-Eye Steaks with Onion and Rhubarb Chutney

Rib-Eye Steaks with Onion and Rhubarb Chutney

A quick steak dish for midweek or weekend. Pan fried rib eye, sirloin or rump with a quick, fruity, rhubarb and onion chutney

prep time
15 mins

cook time
12 minutes

serves
4 people

Based on a 2cm/¾inch thick steak

To Cook Rare: 2½ minutes on each side

To Cook Medium: 4 minutes on each side

To Cook Well Done: 6 minutes on each side

Ingredients

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

Method

  1. Place the steaks on a chopping board. Season and dust on both sides with the mustard powder.
  2. 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 10 minutes or until the rhubarb is tender.
  3. Heat the oil in a non-stick frying or griddle pan until hot and cook the steaks according to your preference.
  4. Serve the steaks with the chutney, chive mash and seasonal vegetables.