Whip up a dish Dad will love: Grilled Steaks with Tomato Chutney. Using fresh, vine-ripened tomatoes and greenhouse grown sweet bell peppers, this tomato chutney is flavorful, fresh and the perfect pairing. Serve your Steak with Tomato Chutney alongside baked potatoes and steamed or grilled vegetables. Use any leftover Tomato Chutney as a condiment with a meal or eat it as a snack with crackers and vegetable sticks (double the batch!). The chutney can be kept in the fridge for five days or frozen for a longer storage time.
Ingredients: 3 Tbsp. butter or coconut oil, softened 2 cloves garlic, chopped 1 tsp. oregano 2 (4-6) oz. or (112-170) g New York striploin steak 1/8 tsp. black pepper Sea salt or table salt, to taste Optional: Olive oil can be added to the butter rub to make it easier to spread on the steak.
Ingredients: 1 - 2 tsp. butter or olive oil 1/2 small onion, chopped (1/2 cup) 1 small clove of garlic, minced 1 cup cherry tomatoes, chopped into quarters 3/4 cup fresh yellow and red peppers, cut into small squares 1 large celery stalk, sliced into ¼-inch pieces 2 Tbsp. maple syrup, sucanat or honey 1 Tbsp. apple cider vinegar Sea salt (or table salt) and pepper, to taste 2 Tbsp. fresh cilantro