Photo credit: Chris Court; Food stylist: Justine Poole; Prop stylist: Lucy Tweed
Double the batch of chutney and refrigerate for up to 5 days. Serve on burgers, seared fish, chicken or grilled cheese.
sirloin steak, trimmed
Grape tomatoes, halved
golden raisins, chopped
scallion, thinly sliced
slices country bread, toasted if desired
watercress or arugula
blue cheese, crumbled
- Heat broiler. Line a large rimmed baking sheet with nonstick foil. Season the steak with 1/2 teaspoon each salt and pepper and broil to desired doneness, 3 to 4 minutes per side for medium-rare. Transfer to a cutting board and let rest at least 5 minutes before slicing.
- Meanwhile, in a small saucepan, make the chutney: Combine the tomatoes, raisins, vinegar, brown sugar, allspice, and 1/4 teaspoon each salt and pepper. Bring to a simmer, squishing and stirring the tomatoes occasionally, until they have broken down and the mixture has slightly thickened, 8 to 10 minutes. Remove from heat and fold in the scallion.
- Form sandwiches with the bread, chutney, steak, watercress, and blue cheese.