Spiced And Grilled Steaks With Citrus Chutney Food

SPICED AND GRILLED STEAKS WITH CITRUS CHUTNEY

Steps:

• Make the chutney:
• Bring grapefruit, kumquats, shallot, sugar, salt, and 1/4 cup water to a simmer in a small saucepan over medium-low heat, stirring occasionally and lowering heat if needed, until citrus is soft and liquid is syrupy, 45-60 minutes. Stir in vinegar and let cool. Cover and chill.
• For the steak and assembly:
• Toast coriander seeds in a small skillet over medium heat, tossing occasionally, until fragrant, about 2 minutes. Let cool, then finely grind in spice mill or mortar and pestle. Mix ground coriander, coffee, salt, brown sugar, cocoa powder, and pepper in a small bowl.
• Prepare a grill for medium-high heat; lightly oil grate. Season steaks generously with rub (you'll have some left over). Grill steaks, turning occasionally, until lightly charred and cooked to desired doneness, 8-10 minutes for medium-rare. Transfer to a cutting board and let rest 10 minutes, then slice against the grain. Serve with citrus chutney.
• Do Ahead
• Chutney can be made 1 week ahead. Keep chilled. Rub can be made 1 day ahead. Store airtight at room temperature.

MINI CHALLENGE: GRILLED NEW YORK STRIP STEAK WITH TENNESSEE DRUNKEN BRAISED BRUSSELS SPROUTS AND BACON HASH AND A SPICY CARIBBEAN CITRUS CINNAMON CHUTNEY

Steps:

• Heat a grill or grill pan to medium. Preheat oven to 350 degrees F.
• In a skillet over medium-high heat, cook bacon until the edges start to crisp up but not fully cooked. Remove to a paper-towel lined plate and drain. Reserve the bacon fat in the skillet.
• Meanwhile, in another skillet over medium-high heat, melt 1 tablespoon butter. Add half the shallots and cook until translucent. Add the leeks, scallions, and Brussels sprouts. Cook until the vegetables begin to wilt and soften. Season, to taste, with salt and pepper. Add about 6 ounces lager, so that half of this hash mixture is covered by liquid. Bring the hash to a simmer and reduce until almost all the liquid is gone. Add the bacon, 1 more tablespoon of butter and reduce the heat to low, cooking the bacon further, and stirring the hash occasionally.
• Smear about 1 tablespoon of butter on each steak, then season steaks with salt and pepper. Grill the steaks just to sear the outside, then place on a baking sheet or in a pan and cook in the oven until desired doneness. Remove from oven and let rest about 10 minutes before serving.
• Meanwhile, in a skillet over medium heat, cook the orange, apple, mango, ginger and remaining shallot until they start to soften. Add the cinnamon, a few drops of the hot sauce, a splash of the lager and 1/2 teaspoon of the reserved bacon fat to the chutney. Reduce the heat and simmer until the chutney is all broken down.
• To the vegetable hash, add 1 or 2 more tablespoons butter, about 2 tablespoons of the reserved bacon fat, and both the whole-grain and Dijon mustard and saute a few minutes more. Adjust seasoning, to taste.
• Remove hash from heat and divide it onto 2 plates. Cut each steak in half, widthwise, and place both halves, criss-crossed, on top of the hash. Spoon some of the chutney on the side of the plate and serve with chilled glasses of lager.

GRILLED SKIRT STEAK WITH SMOKY EGGPLANT CHUTNEY

Steps:

• Build a fire in your grill; when the coals are covered with gray ash and the temperature is medium-hot (you can hold your hand 5 inches above the coals for 3 to 4 seconds) you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium-high.)
• Meanwhile, heat the oil in a medium sauté pan over medium heat until hot but not smoking. Add the ginger and garlic and sauté, stirring occasionally, for 1 minute. Add the coriander, cumin, mustard, chile powder and cinnamon and cook, stirring, until the spices just begin to darken and you can smell their aromas strongly, about 2 minutes. Remove from heat.
• When the spice mixture has cooled slightly, sprinkle the steak generously with salt, then rub all over with the mixture, pressing gently so it adheres.
• Put the steak on the grill directly over the heat and cook for 4 to 5 minutes a side for medium-rare. Remove from heat, slice thinly against the grain and serve, accompanied by smoky eggplant chutney if desired.

GRILLED CITRUS STEAK

Steps:

• In a large bowl, combine the orange marmalade, soy sauce, lemon juice and oil. Pour 1 cup marinade into a shallow dish. Score the surface of the steak with shallow diagonal cuts, making diamond shapes. Add the steak to the marinade and turn to coat; cover and refrigerate for 6-8 hours, turning occasionally. Cover and refrigerate remaining marinade., Drain and discard marinade. Prepare grill for indirect heat, using a drip pan. Lightly oil the grill rack. Grill beef, covered, over direct medium-hot heat for 3-4 minutes on each side or until browned. , Place beef over drip pan and grill, covered, over indirect medium heat for 25-30 minutes longer or until beef reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with reserved marinade.

SPICY GRILLED STEAKS

Steps:

• In a small bowl, combine the first eight ingredients. Rub about 1 teaspoon of spice mixture over each side of steaks. , Grill, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).