Broiled Beef Sirloin Steak, Apple Chutney & Mustard Dressing
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Broiled Beef Sirloin Steak, Apple Chutney & Mustard Dressing

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Recipe's Ingredients

Adjust Servings:
Beef Steak Sirloin
14 oz lean top Beef Sirloin
1/4 teaspoon Sea Salt
1/4 teaspoon ground black Pepper
1 tablespoon Olive Oil
Apple Chutney
2 medium Apples Granny Smith apple, rinsed, peeled, cored, and diced
2 tablespoons Shallot minced
1 tablespoon Garlic minced
1/2 cup no-salt-added Canned Tomatoes diced
2 oz Raisins
2 tablespoons Maple Syrup
1 small Kiwi
1/2 small Mango
Mustard Dressing
2 cups low-sodium Beef Broth
2 tablespoons Dijon Mustard
2 tablespoons Cornstarch

Nutritional information

Saturated Fat

In this recipe for Broiled Beef Sirloin, Apple Chutney & Mustard Dressing, I tell the world my secret regarding the ingredients used. If you want to know my special recipe for Broiled Beef Sirloin, Apple Chutney & Mustard Dressing, here it is!

Did you Know?

In the Top Sirloin, you'll find steaks great for grilling, while the Bottom Sirloin provides cuts like Tri-Tip and Sirloin Bavette, which are good for roasting or grilling.

  • Dairy-Free Recipes
  • Low Calorie Recipes
  • Low-Fat Recipes
  • Spicy Recipes


  • Beef Steak Sirloin

  • Apple Chutney

  • Mustard Dressing

Steps for Broiled Beef Sirloin Steak, Apple Chutney & Mustard Dressing

23 Minutes

Prepare the apple chutney

Combine all the ingredients from the apple chutney list in a small saucepan. Bring to a boil over high heat, and simmer for 20 minutes or until apples are cooked and soft.

3 Minutes

Prepare the ingredients

While the apple chutney is simmering, peel and dice the apples, kiwi, and mango. Mince the shallot and garlic, and if you have bought whole canned tomatoes, dice them.

5 Minutes

Prepare the beef sirloin

Preheat grill pan or oven broiler (with the rack 3 inches from heat source) on high temperature. Cut the beef sirloin in 4 equal steaks, then season with salt, pepper, and lightly coat with oil.

8 Minutes

Broil the beef steaks

Grill or broil 3–4 minutes on each side, or to your desired doneness (to a minimum internal temperature of 145 ºF). Remove from the heat and set aside for 5 minutes.

6 Minutes

Prepare the Mustard Dressing

Mix together beef broth, Dijon mustard, and cornstarch in a small saucepan. Bring to a boil on medium-high heat while stirring constantly. Lower the heat, and simmer for 2–3 minutes.

2 Minutes

Almost done!

By now, the apple chutney is ready to take off from the heat. Serve each beef steak with ¼ cup of chutney and ½ cup of mustard dressing. Enjoy!

Additional Info for Broiled Beef Sirloin Steak, Apple Chutney & Mustard Dressing


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Broiled beef sirloin, apple chutney & mustard dressing is one of the best recipes with beef, special sauce, and with a great flavor. Trust me, your family will be delighted about its flavor.

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About broiled beef sirloin, apple chutney & mustard dressing recipe

Spicy mustard dressing and sweet-and-sour apple chutney make a tangy combination to delight your taste buds. Broiling is one of the best ways to cook a beef steak! The direct dry heat sears the meat evenly, producing beautiful caramelization while locking in all the delicious juices. Broiling is similar to grilling in that it uses direct dry heat—only the heat comes from above instead of below. You’ll have the best results with cuts that are relatively flat and even thickness. You can also broil almost any cut of beef steak. This recipe is so easy to make as it is delicious. The perfect dinner dish in my opinion with my “secret” and special chutney sauce.



Spicy mustard and apple chutney sauce is my special secret

I cooked many times this sauce for my family and friends and I received always congrats for it, they also asked me for the recipe. At that time, I refused to tell them my secret ingredients, until today when I decided to share with you all what makes the apple chutney so delicious. I add along with the apples, 1 kiwi, and a few slices of mango. This makes my sauce thicker ( due to the amount of vitamin C from the kiwi ) and more aromatic.

I prefer to add raisins and cranberries into the cooking apple chutney.  While chutney cooks, raisins soak up flavor from cooking liquid, re-hydrate, and become plum juicy loaded with sweet and tart flavors. Yummy! Always cook everything together! That’s what makes the best-tasting chutney.



Can I freeze or refrigerate the apple chutney?

You can freeze homemade chutney to extend the shelf life by several months. I recommend using a freezer bag and pressing out as much air as possible while sealing it (this will help prevent ice crystals). The chutney will keep in the freezer for 6 months, but I recommend using it within 3 for the best flavor.



Notes and Tips for broiled beef sirloin, apple chutney & mustard dressing

  • The consistency of chutney can be as thick as jam or slightly looser, like homemade cranberry sauce. It needs to be incredibly spicy, but it shouldn’t be very sweet. My favorite chutneys use a variety of ingredients to provide a flavor best described as complex – aromatic and a bit sweet, with a spicy edge. The spices should meld together so that you probably can’t discern what each one adds, but you can definitely tell that there are several in the mix. 
  • The apple and onion pieces will not generally get smaller during cooking, though the apples do soften and a few may break as you stir the chutney. If you prefer your chutney smooth, chop the apple and onion into smaller pieces. Do not use a cast iron pot (except one that is enamel-coated) after you mix in the vinegar. It does not react well to acidic ingredients.
  • The preparation timing does not include time for chilling the chutney. It should chill down in the refrigerator 1-2 hours if you use a wide, low container.
  • The million-dollar question is: how long do you broil the beef steak? In reality, broiling times vary based on the steak cut and thickness as well as your oven. While electric ovens offer the evenest heating, a gas oven will also work fine with some experimentation.
  • In terms of whether to bake or broil the beef steak, just remember that high heat is the secret to getting juicy meat. Baking at lower temperatures will usually produce tougher, chewy meat.



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Susan Dale

Hello there, I’m Susan Dale | Mother, Wife, Cook, Entrepreneur |. I do not remember exactly when I started to cook, but now I cannot imagine life without the magic of this wonderful art. I hope you will enjoy my recipes written in a modern cooking style.

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