Rib-Eye Steak with Onion and Rhubarb Chutney

A quick and tasty steak dish for any day of the week

Rib-Eye Steaks with Onion and Rhubarb Chutney

Serves 4

Preparation time: 15 minutes
Cooking time: (2cm/¾in thick steak)
Rare: 2½ minutes on each side
Medium: 4 minutes on each side
Well done: 6 minutes on each side


4 lean rib-eye, sirloin or rump steaks
Salt and freshly milled black pepper
15ml/1tbsp English mustard powder
1 x 200g jar caramelised onions
30ml/2tbsp good, hot vegetable stock
2 sticks fresh rhubarb, roughly chopped
1 sprig fresh thyme, roughly chopped
15ml/1tbsp sunflower oil


1. Place the steaks on a chopping board. Season and dust on both sides with the mustard powder.
2. Meanwhile, spoon the prepared caramelised onion into a large saucepan and add the stock, rhubarb and thyme. Bring to the boil, reduce the heat and simmer uncovered for 10 minutes or until the rhubarb is tender.
3. Heat the oil in a non-stick frying or griddle pan until hot and cook the steaks according to your preference.
4. Serve the steaks with the chutney, chive mash and seasonal vegetables.

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