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Grilled Steak Sandwich With Poblano Cranberry Chutney Recipe

Grilled Steak Sandwich With Poblano Cranberry Chutney Recipe

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Grilled Steak Sandwich With Poblano Cranberry Chutney

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Ingredients:

Serving

1 poblano pepper
1/4 cup red onion, finely minced
1 tsp olive oil
1 cup cranberries ( either fresh or frozen.)
1/4 cup water
1 orange , juice and zest
3 tbsp brown sugar
1 tbsp crystallized ginger, minced
1/4 tsp ground cinnamon
2 tbsp golden raisins
1/8 cup pistachios, chopped
3/4-1 lb sirloin steak, 3/4 inch thick
2 tsp chili powder
2 tsp kosher salt
1 tsp cumin
8 slices bread, good quality
8 oz havarti cheese (8 deli slices)
2 tbsp butter, softened

Directions:

Cut the poblano pepper in half, remove the seeds and place under broiler until charred. Put the pepper in a bowl, cover and allow to stand while preparing the remaining ingredients.
In a medium size saucepan lightly saute the red onion in a small amount of olive oil. Stir in the cranberries, water, orange juice, orange zest, brown sugar, ginger and cinnamon. Bring to a boil and cook until cranberries pop and juice thickens. Remove from heat. When the poblano is cool enough to handle, remove the charred skin, finely dice and add to the cooked cranberries along with the raisins and pistachios. Cover and refrigerate. The finished chutney should be thick about the consistency of jam.
Mix together the chili powder, salt and cumin. Rub into the steaks and allow to rest at room temperature for 30 to 45 minutes or can be prepared several hours ahead and refrigerated. Prior to cooking the meat, remove from refrigerate and allow to come to room temperature. The chutney should be removed from the refrigerate and allow to come to room temperature.
Grill meat on indoor grill until medium. Weather permitting the meat can be cooked on an outdoor grill. Tent with foil and allow meat to rest for 10 minutes then thinly slice.
To assemble the sandwiches, lightly butter 1 side of each slice of bread as for grilled cheese sandwiches. Turn the plain sides up, top each with a thin slice of cheese, spread each bread slice with cranberry chutney. On 4 of the bread slices, layer the sliced steak and then top with second bread-cheese slice.
Place bread buttered side down on heated grill or heavy skillet. Grill until golden, flip and cook the other side. Serve and enjoy.
Please note: Canned poblanos may be used. There may be extra chutney that is delicious served alongside the sandwich.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	704.96 Kcal (2952 kJ)
Calories from fat	315.83 Kcal
		% Daily Value*
Total Fat	35.09g	54%
Cholesterol	147.38mg	49%
Sodium	1979.24mg	82%
Potassium	734.82mg	16%
Total Carbs	50.74g	17%
Sugars	18.28g	73%
Dietary Fiber	8.49g	34%
Protein	49.86g	100%
Vitamin C	22.1mg	37%
Vitamin A	0.7mg	22%
Iron	6.7mg	37%
Calcium	816.6mg	82%

Amount Per 100 g
Calories	213.42 Kcal (894 kJ)
Calories from fat	95.61 Kcal
		% Daily Value*
Total Fat	10.62g	54%
Cholesterol	44.62mg	49%
Sodium	599.19mg	82%
Potassium	222.46mg	16%
Total Carbs	15.36g	17%
Sugars	5.53g	73%
Dietary Fiber	2.57g	34%
Protein	15.1g	100%
Vitamin C	6.7mg	37%
Vitamin A	0.2mg	22%
Iron	2mg	37%
Calcium	247.2mg	82%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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