Steak Sandwich With Cardamom Chutney Recipe

Name: Steak Sandwich With Cardamom Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: chutney; 4 tomatoes coarsely chopped; 2 cloves garlic thinly sliced; 1 red chili small, seeded, finely chopped; 1/2 red onion thinly sliced; 3/4 inch fresh ginger peeled, chopped; 1/4 cup brown sugar; 2 tablespoons red wine vinegar; 1 teaspoon ground cardamom; 1 red pepper; 1 tablespoon olive oil; 4 1/3 inches pineapple slices thick; 1 pound sirloin steak; 2 tablespoons butter; 4 rolls Turkish pide, toasted; 3 1/2 ounces baby arugula

Servings: persons

chutney
4 tomatoes coarsely chopped
2 cloves garlic thinly sliced
1 red chili small, seeded, finely chopped
1/2 red onion thinly sliced
3/4 inch fresh ginger peeled, chopped
1/4 cup brown sugar
2 tablespoons red wine vinegar
1 teaspoon ground cardamom
1 red pepper
1 tablespoon olive oil
4 1/3 inches pineapple slices thick
1 pound sirloin steak
2 tablespoons butter
4 rolls Turkish pide, toasted
3 1/2 ounces baby arugula

1
In a large, heavy-bottomed saucepan, combine tomatoes, garlic, chili, onion, garlic, brown sugar, red wine vinegar and cardamom over low heat. Cook, stirring, for 2-3 mins, until sugar dissolves. Increase heat and bring to a boil. Gently boil, stirring occasionally, for 1 hour, until mixture thickens. Remove from heat and let cool.
2
Preheat oven to 400u00b0F. Rub pepper with 1 tsp oil. Roast for 10-15 mins, turning occasionally, until skin blisters. Place in a plastic bag and seal. Once cool, peel, remove membranes and slice.
3
Meanwhile, preheat a grill pan over medium-high heat. Sear pineapple for 2-3 mins per side, until browned. Set aside. Brush beef with remaining oil. Season. Sear for 2-3 mins per side for medium, or until cooked to your liking. Set aside, cover with foil and let rest for 5 mins. Cut steak into 4 pieces.
4
Butter rolls then top with arugula, pineapple, steak, sliced pepper, and chutney. Serve.

546

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: chutney, 4 tomatoes coarsely chopped, 2 cloves garlic thinly sliced, 1 red chili small, seeded, finely chopped, and more.

Yes, Steak Sandwich With Cardamom Chutney falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Steak Sandwich With Cardamom Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions