Ingredients
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Beef Steak Sirloin
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14 oz lean top Beef Sirloin
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1/4 teaspoon Sea Salt
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1/4 teaspoon ground black Pepper
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1 tablespoon Olive Oil
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Apple Chutney
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2 medium ApplesGranny Smith apple, rinsed, peeled, cored, and diced
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2 tablespoons Shallotminced
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1 tablespoon Garlicminced
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1/2 cup no-salt-added Canned Tomatoesdiced
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2 oz Raisins
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2 tablespoons Maple Syrup
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1 small Kiwi
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1/2 small Mango
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Mustard Dressing
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2 cups low-sodium Beef Broth
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2 tablespoons Dijon Mustard
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2 tablespoons Cornstarch
Steps for Broiled Beef Sirloin Steak, Apple Chutney & Mustard Dressing
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1
Done
23 Minutes
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Prepare the apple chutneyCombine 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. |
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2
Done
3 Minutes
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Prepare the ingredientsWhile 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. |
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3
Done
5 Minutes
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Prepare the beef sirloinPreheat 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. |
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4
Done
8 Minutes
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Broil the beef steaksGrill 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. |
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5
Done
6 Minutes
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Prepare the Mustard DressingMix 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. |
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6
Done
2 Minutes
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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
Broiled beef sirloin, apple chutney & mustard dressing is one of the best recipes with beef, special sauce, and with great flavor. Trust me, your family will be delighted by the amazing flavor profiles this dish offers. And as an added bonus, it is easy to tone down or intensify the flavors to meet personal and family preferences.
Content on this page…
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 to a juicy and delicious finish. This recipe is so easy to make as it tastes amazing with even the most simplistic of ingredients. 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 to the cooking apple chutney. While chutney cooks, raisins soak up flavor from cooking liquid, rehydrate, 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 its 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 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 and can impact the food and ruin the entire dish.
- 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. You are best served by watching closing and checking often to ensure things do not burn or dry out.
- 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.
