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 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

Average Cooking Time for 3lb: 0 Minutes

Ingredients

  • 4 lean rib-eye, sirloin or rump steaks
  • 1 tablespoon English mustard powder
  • 1 x 200g jar caramelised onions
  • 2 tablespoons good, hot vegetable stock
  • 2 sticks fresh rhubarb, roughly chopped
  • 1 sprig fresh thyme, roughly chopped
  • 1 tablespoon 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.