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Chargrilled Steak Kebabs with Tomato Chutney

Seared rump steak skewers served alongside a quick homemade chutney of simmered beef tomatoes, aromatics, and fresh herbs.

BeefMain CourseHigh ProteinGluten FreeSteak

Estimated Nutrition

Per Serving Total
Calories 875.4 kcals 875.4 kcals
Carbohydrates 15.6 grams 15.6 grams
Fat 72.1 grams 72.1 grams
Protein 42.8 grams 42.8 grams
Cook Time
20 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
5
g
Caster Sugar
CondimentsSauces
15
ml
Red Wine Vinegar
15
g
Tomato Purée
Dairy
25
g
Butter
Meat
200
g
Rump Steak
cut into large cubes
NutsSeeds
1
pinch
Salt
1
pinch
Black Pepper
freshly ground
1
clove
Garlic
chopped
1
tbsp
Parsley
freshly chopped
1
tbsp
Chives
freshly chopped
OilsFats
30
ml
Olive Oil
for steak rubbing
15
ml
Olive Oil
for chutney frying
Vegetables
0.5
unit
Onion
finely chopped
1
unit
Beef Tomato
seeds removed, chopped

Steps

  • Preheat the oven to 180°C.
  • Soak two wooden skewers in water for 20 minutes.
  • Thread steak onto skewers, season, rub with oil, and sear in a hot griddle pan.
  • Bake the skewers in the oven for 5 to 7 minutes.
  • Fry onion and garlic in butter and oil for 5 minutes.
  • Stir in vinegar, sugar, tomato purée, and beef tomato.
  • Simmer for 8 minutes until tomatoes break down and stir in herbs.
  • Serve the kebabs with the chutney on the side.