SPICY RIB-EYE STEAKS WITH TOMATO CHUTNEY

Spicy Rib-Eye Steaks With Tomato Chutney image

Number Of Ingredients 19

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Ingredients

FOR THE RUB:
2 teaspoons paprika
2 teaspoons chili powder
1 teaspoon dried thyme
1 teaspoon light brown sugar
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
4 Rib-eye beef steaks, about 3/4 lbs each and 1 inch thick
FOR THE CHUTNEY:
1 tablespoon extra-virgin olive oil
1/4 cup finely chopped yellow onion
1/2 teaspoon minced garlic
1 (14-ounce) can diced tomato, with juice
3 sun-dried tomatoes halves (oil packed), cut into small pieces
2 teaspoons light brown sugar
1 teaspoon Worcestershire sauce
1 teaspoon balsamic vinegar
1/4 teaspoon kosher salt

Steps:

TO MAKE THE RUB In a small bowl thoroughly mix the rub ingredients. Reserve 1 tablespoon for the chutney. Coat both sides of the steaks with the remaining rub. Cover with plastic wrap and refrigerate for 1 to 2 hours.TO MAKE THE CHUTNEY: In a small saucepan over medium heat, warm the olive oil. Add the onion and cook, stirring occasionally, until golden, 4 to 5 minutes. Add the garlic and cook for 1 minute more, stirring occasionally. Add the reserved 1 tablespoon of the rub and stir to blend. Add the canned tomatoes, sun-dried tomatoes, and brown sugar. Stir and bring to a boil over high heat, breaking up the tomatoes with the side of a spoon. Reduce heat and simmer until almost all of the liquid has evaporated, 20 to 30 minutes. Add the remaining chutney ingredients stir and simmer until most of the liquid has evaporated, about 5 minutes more. Allow the mixture to cool slightly, then puree in a food processor. Transfer to a small serving bowl, cover with plastic wrap, and refrigerate. Allow the chutney to come to room temperature before serving.Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling. Grill over Direct High heat until the internal temperature reaches 145°F for medium rare, 8 to 10 minutes, turning once halfway through grilling time. Remove from the grill and allow to rest about 5 minutes. Serve warm with the chutney on the side.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves