Rib-eye with Plum Sauce



Preheat the grill.
In a food processor, puree the 3 cloves of garlic, 2 chopped plums, steak sauce, 2 tablespoons olive oil, 1/4 cup of red wine. Pour over the steaks; cover and refrigerate for 20 minutes.

(The beef can marinate for up to 3 hours.)
Meanwhile, preheat the grill for high heat.

For the plum compote, cook the onion in the oil in a small saucepan over low heat until softened, about 5 to 6 minutes. Combine the diced plums, lime juice, ginger, chutney, apple juice, cilantro and cooked onion mixture in a small mixing bowl; set aside.

When the grill is hot (if using charcoal, the coals should be white hot), grill the marinated steaks for about 6 minutes on each side for medium-rare meat, or longer if desired.
Transfer the steaks to a platter and spoon plum compote over each steak.

Serves 4

Calories per serving: 668
Fat per serving: 44.9


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Rib-Eye with Plum Sauce
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