Chargrilled T-bone Steak with Tomato Chilli Chutney

Ingredients

• 275ml/9½fl oz malt vinegar
• 225g/8oz soft brown sugar
• 1.5kg/3lb 5oz ripe red tomatoes
• 200g/7oz onions
• 4 red chillies
• 2 garlic
• 1 tbsp finely chopped root ginger
• 1 tsp ground coriander
• sea salt and freshly ground black pepper
• 4 T-bone steaks
• 2 tbsp olive oil
• salt and freshly ground black pepper
• 4 banana shallots
• 4 fresh figs
• 1 round lettuce
• 1 tbsp balsamic vinegar
• ½ lemon
• 3 tbsp extra virgin olive oil

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Score the tomatoes, blanch in a pan of boiling water for 30 seconds, then peel, deseed and chop them. Finely chop the onions, deseed and chop the red chillies, and finely chop the garlic.

2. Put the tomatoes, onions, chillies, garlic, ginger, ground coriander, malt vinegar and soft brown sugar in a heavy pan. Season with sea salt and black pepper and bring to a boil.

3. Reduce the heat and simmer uncovered, stirring often, for about 40 minutes until thick and jammy. Spoon into a clean jar and let cool.

4. Heat a ridged grill pan or barbecue over high heat until very hot. Brush the steaks on both sides with olive oil and season generously with salt and black pepper.

5. Grill the steaks for 4 to 5 minutes per side for medium, turning once, until the thickest part reaches at least 145°F (63°C). Rest on a warm plate for 3 minutes.

6. Halve the banana shallots and the figs. Brush the cut sides with a little olive oil and char them on the hot grill pan for 2 to 3 minutes until lightly marked and softened.

7. Separate the lettuce leaves, tear them into a bowl, and add the charred shallots and figs. Whisk the balsamic vinegar, extra virgin olive oil and juice of the half lemon with a pinch of salt and pepper, then toss gently with the salad.

8. Serve each sliced steak with a spoonful of the tomato chilli chutney and the fig and shallot salad on the side.