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West Indian Steak with Pineapple Chutney
RecipeBeef Cuts
West Indian Steak with Pineapple Chutney
Sirloin steak seasoned with a curry rub, grilled and served with Pineapple Chutney.
Yield: 24 servings
Seasoned Rub: 
1. Combine curry powder, garlic powder, black pepper, salt, ginger and cayenne pepper; reserve.
Curry powder4 teaspoons
Garlic powder2 teaspoons
Black pepper, freshly ground2 tablespoons
Salt2 teaspoons
Ground ginger1 1/2 teaspoons
Cayenne pepper1/2 teaspoon
2. Rub seasoning mixture evenly over both sides of steaks. Cover and refrigerate up to 4 hours.
Loin, Top Sirloin Butt Steaks, Semi Center-Cut, Boneless (IMPS/NAMP 1184A)24
Pineapple Chutney: 
3. Combine pineapple, red bell pepper, coconut, green onion, ginger, rum, jalapeno pepper, lime juice, salt and cayenne pepper; reserve.

4. Grill seasoned steaks 8 to 10 minutes to desired doneness, turning once.

5. For each serving: Plate 1 steak. Serve with #20 scoop (about 3 tablespoons) chutney.
Canned unsweetened crushed pineapple, well-drained3 cups
Red bell pepper, minced1 cup
Sweetened flaked coconut1/2 cup
Green onions, chopped1/2 cup
Crystallized ginger, finely chopped1/4 cup
Dark rum3 tablespoons
Jalapeno pepper, seeded and minced2 tablespoons
Lime juice2 tablespoons
Salt1 teaspoon
Cayenne pepper1/2 teaspoon

Nutrition information per serving: 423.89 calories; 12.9 g fat(5.2 g saturated fat; 5 g monounsaturated fat); 174 mg cholesterol; 433 mg sodium; 6.52 g carbohydrate; 1 g fiber; 65.4 g protein; 26 mg niacin; 1.5 mg vitamin B6; 3.6 mg vitamin B12; 4.5 mg iron; 77 mg selenium; 12.2 mg zinc; 250 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
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