Description
Ready to turn a regular night into something restaurant-worthy? This seared steak, sizzling with buttery herb goodness and crowned with a jammy, tangy-sweet cherry tomato chutney, is your weeknight hero. It’s bold, balanced, and blissfully simple—just one skillet, zero stress, and all the flavor. Whether it’s date night or “just because,” this dish proves that easy can still be extraordinary.
Ingredients
For the Steak:
-
4 steaks (ribeye or sirloin, 1.5-inch thick)
-
1 Tbsp olive oil
-
Salt & pepper to taste
-
1 Tbsp butter
-
2 garlic cloves, smashed
-
1 sprig rosemary or thyme (optional)
For the Cherry Tomato Chutney:
-
2 cups cherry tomatoes, halved
-
1 small red onion, finely chopped
-
2 garlic cloves, minced
-
1 Tbsp olive oil
-
2 Tbsp balsamic vinegar
-
1 Tbsp brown sugar or honey
-
Salt, pepper, pinch of chili flakes (optional)
Instructions
-
Prep the Steak: Pat steaks dry, season generously. Let sit while heating your skillet.
-
Sear & Baste: Heat oil in a skillet until shimmering. Sear steaks 3–4 mins per side. Add butter, garlic, herbs. Baste for 1 min. Remove steaks, rest 5–10 mins.
-
Make Chutney: In same skillet, sauté onion 3 mins in olive oil. Add garlic, chili flakes. Stir in tomatoes, balsamic, sweetener, salt, and pepper. Simmer 10–12 mins until thick and jammy.
-
Plate Like a Pro: Slice steak against the grain. Spoon chutney on top. Serve with roasted potatoes or arugula salad.
Notes
: Let the steak rest—it’s the secret to juicy, tender slices. Leftover chutney? Magic on eggs, sandwiches, or grilled cheese.
- Prep Time: 10 mins
- Cook Time: 20 mins
Nutrition
- Calories: 450 Cal Per Serving
- Fat: 30g
- Carbohydrates: 12g
- Protein: 35g