Chunky tomato ginger chutney on steak sarmies

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Easy and delicious steak sarmies topped with homemade tomato and ginger chutney.

By Food24 September 22 2014
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Ingredients (14)

1 kg tomatoes — roughly chopped
500 g red onion — halved, thinly sliced
1 tsp garlic — cloves, crushed
2 tsp ginger — paste
200 g white sugar
150 ml vinegar — white
1/4 tsp dried chilli flakes
1 tsp fresh ginger
sterilised jar(s) for storage
FOR THE SARMIES:
1 bread — large ciabatta
olive oil — for drizzling
300 g steak
salt and freshly ground black pepper
15 g rocket — rinsed
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Method:

To make the chutney (makes 1 litre)

Place all of the ingredients, except for 5ml ginger paste in a large pot. Bring to the boil while stirring, then reduce the heat and allow to simmer for approximately 1.5 hours until the liquid has reduced and the chutney has thickened.

Stir in the remaining teaspoon of ginger paste. Remove the pot from the heat and pour the chutney into your sterilised jar(s). Allow to cool, then store in the fridge.

Assembling
(makes 2 sarmies)

Cut the ciabatta in half and slice each halve lengthways. Heat a griddle pan over a high heat. Open each ciabatta, drizzle the inside with olive oil and place oil side down on the griddle pan to char slightly.

Drizzle the steaks with some olive oil and season with salt and pepper. Cook over the coals for a few minutes on each side until done to your liking. Alternatively cook the steak in a griddle pan.  Remove from the heat and set aside.

Arrange the rocket on the ciabatta. Slice the steak into diagonal slices and place these on top. Top with a generous dollop of tomato chutney and serve immediately.

Recipe reprinted with permission of Cupcakes & Cous Cous. To see more recipes, please click here.



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