Broiled Sirloin with Spicy Mustard and Apple Chutney

Makes 4 Servings


For chutney:

1 Granny Smith apple, rinsed, peeled, cored, and diced (about 1 cup)

2 tablespoon shallots, minced

1 tablespoon garlic, minced (about 2–3 cloves)

1⁄2 cup canned no-salt-added diced tomatoes

1⁄2 cup golden seedless raisins (about 2oz)

1⁄4 cup apple cider vinegar

2 tablespoons maple syrup

For steak:

4 beef top sirloin steaks, lean (3oz each)

1⁄4 teaspoon salt

1⁄4 teaspoon ground black pepper

1 tablespoon olive oil

For mustard dressing:

2 cups low-sodium beef broth

2 tablespoons Dijon mustard

2 tablespoons cornstarch


  1. For the chutney, combine all the ingredients in a small saucepan.
  2. Bring to a boil over high heat, and simmer for 20 minutes or until apples are cooked and soft.
  3. Remove from the heat and hold warm, or cool and store.
  4. For the steaks, preheat grill pan or oven broiler (with the rack 3 inches from heat source) on high temperature.
  5. Season the steaks with salt and pepper, and lightly coat with oil.
  6. Grill or broil 3–4 minutes on each side, or to your desired doneness (to a minimum internal temperature of 145°F).
  7. Remove from the heat and set aside for 5 minutes.
  8. For the mustard dressing, mix together beef broth, Dijon mustard, and cornstarch in a small saucepan.
  9. Bring to a boil on medium-high heat while stirring constantly. Lower the heat, and simmer for 2–3 minutes.
  10. Serve each steak with 1⁄4 cup of chutney and 1⁄2 cup of mustard dressing.


Nutritional Information

Per serving: 285 Calories, 8g Total Fat, 2g Saturated Fat, 35mg Cholesterol, sodium 421mg, 2g Total Fiber, 23g Protein, 32g Carbohydrates, 554mg Potassium


Recipe Courtesy of:

  • Remember to
    always clean
    surfaces and
    utensils that
    come into contact
    with raw meat or
    meat juices before
    re-using them.
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