Peppered Steak With Mango Chutney Recipes

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SEARED TUNA WITH MANGO SALSA



Seared Tuna with Mango Salsa image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 12

2 tablespoons good olive oil, plus extra for searing
1 1/2 cups diced yellow onion (2 onions)
2 teaspoons peeled, minced fresh ginger
1 1/2 teaspoons minced garlic
2 ripe mangos, peeled, seeded, and small diced
1/3 cup freshly squeezed orange juice
2 teaspoons light brown sugar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 to 2 teaspoons minced fresh jalapeno pepper, to taste (1 pepper)
2 teaspoons minced fresh mint leaves
2 tuna steaks

Steps:

  • Saute the olive oil, onions, and ginger in a large saute pan over medium-low heat for 10 minutes, or until the onions are translucent. Add the garlic and cook for 1 more minute. Add the mangos, reduce the heat to low and cook for 10 more minutes. Add the orange juice, brown sugar, salt, black pepper, and jalapeno; cook for 10 more minutes, until orange juice is reduced, stirring occasionally. Remove from the heat and add the mint. Serve warm, at room temperature, or chilled.
  • Heat a saute pan over high heat for 5 minutes until very hot. Season the tuna liberally with salt and pepper. When the pan is very hot, add a drizzle of olive oil and then the tuna steaks. Sear for 2 to 3 minutes on each side, or until the outside is browned, but the inside is very rare.
  • Serve the tuna on top of the mango salsa.

INDIAN-SPICED PEPPER STEAK



Indian-Spiced Pepper Steak image

Whether you are already a fan of Indian takeout, or are just looking for a new way to cook beef, you'll love this quick, easy dinner. The secret to its Indian-spiced flavor is a mixture of warm, earthy spices with bright vegetables and hot peppers.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 39

1 1/4 to 1 1/2 pounds beef flank, skirt or flap (bavette) steak
1 teaspoon (scant 1/3 palm full) coriander seed
1 teaspoon cumin seed
1 teaspoon mustard seed
1 teaspoon black peppercorn
2 teaspoons chili powder (Gebhart's preferred brand) or 1 teaspoon cayenne pepper or pepper sauce
About 1 teaspoon garam masala
About 1 teaspoon ground turmeric
1 large red onion
1 large bell pepper, red or yellow
2 to 3 (medium to spicy heat level) red or green finger chilies or Serrano peppers
1 inch ginger root
1 small garlic bulb, 5 to 6 cloves
High-temp cooking oil, such as peanut or safflower
Salt
A few curry leaves, optional but recommended
Juice of 1 lemon OR a few tablespoons Shaoxing or sherry OR 2 tablespoons vinegar, sherry or apple cider
A handful of cilantro tops, chopped
Traditional Basmati, for serving, optional, recipe follows
Grilled naan, for serving, optional
Mango chutney, for serving
Mumbai Mule, for serving, recipe follows
2 quarts water
1 1/4 cups basmati rice
Salt
5 cardamom pods or 1 black cardamom pod
A small piece cinnamon stick
2 crushed cloves garlic
A few curry leaves
1 cup water
1 cup sugar
5 or 6 fresh lavender sprigs
Chili powder, for rimming the serving mug
Ice
1 1/2 ounces vodka
1/2 ounces fresh squeezed lime juice
1/4 teaspoon turmeric powder
3 ounces ginger beer
Lavender sprig and lime wheel, for garnish

Steps:

  • Gather all your ingredients and place around large work area, near stove.
  • Pat meat dry and cut it into 3 or 4 portions, then thinly slice the meat into strips against the grain of the meat.
  • Place a small skillet with seeds and peppercorns over medium heat and toast a minute until fragrant. Place in spice mill and grind. Combine with chili powder, garam masala and turmeric. (Ready-ground spices can be substituted but toasted whole seeds and peppercorns that are freshly ground are a little deeper and bigger in flavor.)
  • Peel and chop red onion. Seed and thinly slice bell pepper. Thinly slice or chop the fresh chili peppers. Seed if you prefer milder food or leave seeds in for extra spicy. Grate or mince ginger and garlic.
  • Heat a large cast-iron skillet over medium-high to high heat. Add oil, 2 turns of the pan, and cook beef in single layer to brown and crisp, 2 to 3 minutes on each side. Season with salt and remove to platter. Add more oil, another turn of the pan, and add onions and peppers, toss 3 minutes. Add ginger, garlic and curry leaves and toss a minute more. Add beef back to pan, sprinkle in spice blend, toss to combine with peppers and douse with lemon juice, sherry or vinegar. Garnish beef with cilantro. Serve beef with rice or grilled naan, mango chutney and Mumbai Mule.
  • Bring water (with or without aromatics) to a boil. Add rice and salt and cook in boiling water, 12 minutes. Rinse in strainer using HOT water, drain and remove aromatics if using.
  • For the simple syrup: Heat the water and sugar in a small saucepan until sugar is melted. Add lavender and let cool. Store in refrigerator.
  • For the mule: Run a fresh cut lime over the rim of a copper mug or rocks glass. Place rim of glass upside down into a saucer filled with chili powder to coat the rim. Fill glass with ice. Place vodka, lime juice, turmeric, ginger beer and 1/2 ounce lavender simple syrup into glass. Stir gently and garnish with a lavender sprig and lime wheel.

MANGO-PINEAPPLE CHUTNEY



Mango-Pineapple Chutney image

The sweetness of mango, pineapple and red pepper is given a zing from fresh ginger and a kick from hot chile pepper. Serve this chutney with grilled chicken or seafood for an exciting burst of flavor!

Provided by MATHTUTORRITA

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes

Time 3h45m

Yield 24

Number Of Ingredients 10

2 tablespoons vegetable oil
1 teaspoon crushed red pepper flakes
1 large sweet onion, minced
4 inch piece fresh ginger root, peeled and minced
1 large yellow bell pepper, diced
3 large ripe mangoes, peeled, pitted, and diced
1 small pineapple, peeled and diced
½ cup brown sugar
1 ½ tablespoons curry powder
½ cup apple cider vinegar

Steps:

  • Heat the vegetable oil in a large saucepan over medium heat. Stir in the red pepper flakes and cook until they begin to sizzle, then stir in the minced onion. Reduce the heat to low, cover, and cook, stirring occasionally until the onions have softened, about 20 minutes.
  • Remove the lid, increase the heat to medium, and stir in the ginger and yellow bell pepper. Cook and stir until the ginger is fragrant, 2 to 3 minutes. Stir in the mangoes, pineapple, brown sugar, curry powder, and vinegar. Bring to a simmer, and cook for 30 minutes, stirring occasionally. Cool the chutney completely when done and store in airtight containers in the refrigerator.

Nutrition Facts : Calories 68.2 calories, Carbohydrate 14.6 g, Fat 1.4 g, Fiber 1.3 g, Protein 0.6 g, SaturatedFat 0.2 g, Sodium 3.5 mg, Sugar 11.9 g

GRILLED SAFARI STEAK WITH MANGO CHUTNEY AND MUSHROOMS



Grilled Safari Steak With Mango Chutney and Mushrooms image

Thanks to Peacefulnightdove for renaming this recipe. The real name Monkey Gland Steak - a Sweet Marinade Sauce But trust me No monkey here! African recipe posted for tour 2005. I used a mango chutney with Raisins and Red Chilies. Bought a rump roast that I sliced across the grain into steaks.

Provided by Rita1652

Categories     Steak

Time 18m

Yield 8 serving(s)

Number Of Ingredients 10

2 1/2 lbs rump steak
1/2 cup chutney
1/2 cup ketchup
1/4 cup Worcestershire sauce
1 tablespoon white vinegar
3 tablespoons apple cider vinegar
2 garlic cloves, minced
2 onions, sliced
1 (8 ounce) can mushrooms, drained
salt and pepper

Steps:

  • Cut and season the steaks.
  • Mix the remainder of the ingredients together and place the steak in the marinade.
  • Marinate for at least 1 hour.
  • Grill the steak on the BBQ until desired doneness.
  • At the same time, simmer the marinade in a saucepan to be poured over the steak when served.

Nutrition Facts : Calories 321.4, Fat 17.4, SaturatedFat 6.8, Cholesterol 86.5, Sodium 329.2, Carbohydrate 9.5, Fiber 0.7, Sugar 6, Protein 30.8

STEAK & MANGO CHUTNEY



STEAK & MANGO CHUTNEY image

Categories     Beef     Low Cal     Dinner

Yield 3 ounces

Number Of Ingredients 22

Steak:
1 tbsp brown sugar
1 tsp salt
3/4 tsp ground cumin
3 garlic cloves, minced
1.5 lb flank steak, trimmed
Cooking spray
Chutney:
2 peeled ripe mangoes, each cut into quarters (about 1 lb)
1 tsp extra virgin olive oil
1 cup thinly vertically sliced onion
1 tbsp minced peeled fresh ginger
1/3 cup cider vinegar
2 tbsp brown sugar
2 tbsp fresh lime juice
1/4 tsp salt
1/4 tsp ground red pepper
2 cup finely diced seedless watermelon (about 3/4 lb)
1.5 tbsp chopped fresh cilantro
1.5 tbsp chopped fresh mint
Mint sprigs (optional)
Lime wedges (optional)

Steps:

  • Prepare grill. To prepare steak, combine first 4 ingredients. Sprinkle steak evenly with sugar mixture. Place steak on grill rack coated with cooking spray; grill for 8 minutes on each side or until desired degree of doneness. Let stand 10 minutes. Cut steak diagonally across grain into thin slices. To prepare chutney, place mango on grill rack coated with cooking spray; grill 4 mins on each side. Cool and chop. Set aside. Heat oil in a small saucepan over medium-high heat. Add onion; saute 4 minutes. Add ginger; saute 1 minute. Add vinegar, 2 tbsp sugar, juice, 1/4 tsp salt and pepper; cook 5 minutes or until liquid almost evaporates. Stir in mango; cook 1 minute. Remove from heat. Stir in watermelon, cilantro and mint. Add mint sprigs and lime wedges, if desired for presentation.

PEPPERED STEAK WITH MANGO CHUTNEY



PEPPERED STEAK WITH MANGO CHUTNEY image

Categories     Beef     Grill/Barbecue

Yield 4

Number Of Ingredients 6

4 - 6-8 ounce cuts of Filet Mignon
Fresh ground black peper
1 - stick of butter
1 - 2 tablespoons of spicy mustard
2 - Jars of Mango Chutney
Handful of whole peppercorns

Steps:

  • Coat all sides of filets in ground black pepper. Set aside In a high walled skillet heated at medium high melt the whole stick of butter. Once the butter has melted add whole peppercorns. Sear the filets in the butter and peppercorn mixture. ONLY SEAR. Remove filets. Add jars of Mango Chutnet to remaining mixture in skillet and heat. Add mustard to taste. Return filets to skillets and spoon mixture over filets. The mixture will carmelize. Keep turning filets until done (based upon the way you like to eat beef) When done (no more than 5-7 minutes) place on plates and pour remaining mixture from skillet on filets and serve.

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Top Asked Questions

How to cook Jamaican pepper steak recipe?
Jamaican Pepper Steak Recipe. Return beef, onion and garlic to skillet and simmer on low covered for 30 minutes. Add bell pepper and tomatoes.Cover and cook until peppers are crisp/tender -around 5 minutes. Mix cornstarch and water together and stir into the skillet stirring constantly until Pepper Steak sauce thickened around 2 minutes.
What condiments go well with mango chutney?
This easy mango chutney is one of our favorite condiments ~ along with this homemade sweet chili sauce. It requires on 6 main easy-to-find ingredients and some salt and pepper. You can add in spices such as coriander, smoked paprika, cardamom, cinnamon, and chili powder ~ if you have them on hand.
How do you cook chile peppers with mango?
Halve the chile peppers, remove the ribs and seeds, rinse and finely chop. Mix mango pieces with chopped chile pepper, vinegar, ginger, honey and 100 ml (approximately 1/2 cup) water in a pot and simmer over low heat for 8 minutes.
Is mango chutney gluten free?
Naturally gluten-free, this mango chutney pairs so well with everything from burgers to curries. This easy mango chutney is one of our favorite condiments ~ along with this homemade sweet chili sauce. It requires on 6 main easy-to-find ingredients and some salt and pepper.

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