Broiled Sirloin With Spicy Mustard and Apple Chutney

• For chutney:

  1 Granny Smith apple, rinsed, peeled, cored, and diced (about 1 C)
  2 Tbsp shallots, minced
  1 Tbsp garlic, minced (about 2–3 cloves)
  ½ C canned no-salt-added diced tomatoes
  2 oz golden seedless raisins (about ½ C)
  ¼ C apple cider vinegar
  2 Tbsp maple syrup

• For steak:

  4 beef top sirloin steaks, lean (3 oz each)
  ¼ tsp salt
  ¼ tsp ground black pepper
  1 Tbsp olive oil

   

• For mustard dressing:

  2 C low-sodium beef broth
  2 Tbsp Dijon mustard
  2 Tbsp cornstarch

Directions

• 1

  For the chutney, combine all the ingredients in a small saucepan.  Bring to a boil over high heat, and simmer for 20 minutes or until apples are cooked and soft.  Remove from the heat and hold warm, or cool and store.

• 2

  For the steaks, preheat grill pan or oven broiler (with the rack 3 inches from heat source) on high temperature.

• 3

  Season the steaks with salt and pepper, and lightly coat with oil.

• 4

  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.

• 5

  For 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.

• 6

  Serve each steak with ¼ cup of chutney and ½ cup of mustard dressing.