Broiled Sirloin With Spicy Mustard and Apple Chutney

Broiled Sirloin With Spicy Mustard and Apple Chutney

Spicy mustard dressing and sweet-and-sour apple chutney make a tangy

combination to excite your taste buds










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


  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.

Tip: Try serving with a side of steamed broccoli and Savory Brown rice.

Nutrition (per serving):

Calories 285 ,Total fat 8 g, Saturated fat 2 g, Cholesterol 35 mg, Sodium 421 mg,Total fiber 2 g, Protein 23 g, Carbohydrates 32 g, Potassium 554 mg