Best 8 Peppered Steak With Mango Chutney Recipes

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Indulge in a culinary delight with our tantalizing Peppered Steak with Mango Chutney. This dish is a symphony of flavors that will tantalize your taste buds. Succulent steak, seared to perfection, is coated in a robust peppercorn sauce, delivering a burst of savory and spicy notes. The accompanying mango chutney, with its vibrant sweetness and tangy undertones, perfectly complements the richness of the steak. This main course is sure to be a hit at your next dinner party or elevate your weeknight meal into a memorable dining experience.

Additionally, the article features a collection of equally enticing recipes to satisfy diverse palates. Treat yourself to the zesty and refreshing Lemon Garlic Tilapia, where delicate tilapia fillets are bathed in a flavorful lemon-garlic sauce. Savor the comforting warmth of our Creamy Chicken and Mushroom Pasta, where tender chicken and sautéed mushrooms are enveloped in a creamy sauce. For a vegetarian delight, explore the vibrant flavors of our Rainbow Veggie Stir-Fry, featuring an array of colorful vegetables tossed in a savory sauce.

Furthermore, our collection includes the indulgent Baked Parmesan Chicken, a crispy and cheesy delight, and the aromatic Chicken Teriyaki, where succulent chicken is glazed in a sweet and savory teriyaki sauce. Whether you're seeking a quick and easy weeknight meal or a special dish to impress your guests, these recipes offer a culinary journey that will leave you craving more.

Here are our top 8 tried and tested recipes!

PEPPERED STEAK WITH MANGO CHUTNEY



PEPPERED STEAK WITH MANGO CHUTNEY image

Categories     Beef     Grill/Barbecue

Yield 4

Number Of Ingredients 6

4 - 6-8 ounce cuts of Filet Mignon
Fresh ground black peper
1 - stick of butter
1 - 2 tablespoons of spicy mustard
2 - Jars of Mango Chutney
Handful of whole peppercorns

Steps:

  • Coat all sides of filets in ground black pepper. Set aside In a high walled skillet heated at medium high melt the whole stick of butter. Once the butter has melted add whole peppercorns. Sear the filets in the butter and peppercorn mixture. ONLY SEAR. Remove filets. Add jars of Mango Chutnet to remaining mixture in skillet and heat. Add mustard to taste. Return filets to skillets and spoon mixture over filets. The mixture will carmelize. Keep turning filets until done (based upon the way you like to eat beef) When done (no more than 5-7 minutes) place on plates and pour remaining mixture from skillet on filets and serve.

SEARED TUNA WITH MANGO SALSA



Seared Tuna with Mango Salsa image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 12

2 tablespoons good olive oil, plus extra for searing
1 1/2 cups diced yellow onion (2 onions)
2 teaspoons peeled, minced fresh ginger
1 1/2 teaspoons minced garlic
2 ripe mangos, peeled, seeded, and small diced
1/3 cup freshly squeezed orange juice
2 teaspoons light brown sugar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 to 2 teaspoons minced fresh jalapeno pepper, to taste (1 pepper)
2 teaspoons minced fresh mint leaves
2 tuna steaks

Steps:

  • Saute the olive oil, onions, and ginger in a large saute pan over medium-low heat for 10 minutes, or until the onions are translucent. Add the garlic and cook for 1 more minute. Add the mangos, reduce the heat to low and cook for 10 more minutes. Add the orange juice, brown sugar, salt, black pepper, and jalapeno; cook for 10 more minutes, until orange juice is reduced, stirring occasionally. Remove from the heat and add the mint. Serve warm, at room temperature, or chilled.
  • Heat a saute pan over high heat for 5 minutes until very hot. Season the tuna liberally with salt and pepper. When the pan is very hot, add a drizzle of olive oil and then the tuna steaks. Sear for 2 to 3 minutes on each side, or until the outside is browned, but the inside is very rare.
  • Serve the tuna on top of the mango salsa.

MANGO CHUTNEY



Mango Chutney image

Provided by Food Network

Time 30m

Yield 2 1/2 cups

Number Of Ingredients 9

2 1/2 cups diced mangos
1 (1-inch) piece peeled fresh ginger
1 Scotch bonnet pepper, minced
1 clove garlic, minced
1/4 teaspoon kosher salt
1/2 cup cider vinegar
1/2 cup firmly packed light brown sugar
1/2 cup raisins
Freshly ground black pepper

Steps:

  • Place all ingredients in a medium saucepan. Bring to a boil, reduce heat to low, and simmer until thick, about 25 minutes, stirring often to keep from sticking. Let cool, and store in an airtight container.

BEEF KABOBS WITH CHUTNEY SAUCE



Beef Kabobs with Chutney Sauce image

I created this speedy grilled entree for our daughter, a fan of Indian food. The mango chutney and subtle curry give the beef a sweet and spicy flavor. -Judy Thompson, Ankeny, IA

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 8 kabobs (about 1/2 cup sauce).

Number Of Ingredients 13

1/4 cup mango chutney
1 tablespoon water
1 tablespoon cider vinegar
1 teaspoon curry powder
1/4 teaspoon cayenne pepper
1 pound beef top sirloin steak, cut into 1/4-inch strips
CHUTNEY SAUCE:
1/2 cup plain yogurt
3 tablespoons mango chutney
1 teaspoon lemon juice
1/2 teaspoon curry powder
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper

Steps:

  • In a large shallow dish, combine the first 5 ingredients. Add the beef; turn to coat. Refrigerate, covered, overnight., In a small bowl, combine the sauce ingredients. Cover and refrigerate until serving., Drain beef, discarding marinade. Thread beef onto 8 metal or soaked wooden skewers., On a lightly oiled grill rack, grill kabobs, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes or until meat reaches desired doneness, turning occasionally. Serve with sauce.

Nutrition Facts : Calories 258 calories, Fat 6g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 321mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges

CHARCOAL-GRILLED TUNA STEAKS WITH MANGO CHUTNEY



Charcoal-Grilled Tuna Steaks With Mango Chutney image

Provided by Jonathan Reynolds

Categories     main course

Time 1h15m

Yield Serves 6

Number Of Ingredients 11

6 (8-ounce) tuna steaks, each 1 1/2 inches thick
1 tablespoon soy sauce
1 tablespoon olive oil
1/2 cup orange juice or blood orange juice (Oranfrizer brand preferred but not essential)
2 tablespoons grated ginger
1 mango, cut into 1/3-inch cubes
1 large yellow bell pepper, cut into 1/3-inch cubes
1 large red bell pepper, cut into 1/3-inch cubes
1 red onion, cut into 1/3-inch cubes
Salt and pepper
Leaves from 1 bunch cilantro, chopped

Steps:

  • Rub steaks with soy sauce and oil and marinate for 30 to 60 minutes.
  • In a large bowl, whisk together orange juice and ginger. Add mango, bell peppers and onion and set aside.
  • Prepare a charcoal grill for high-heat cooking. Season tuna with salt and pepper and grill, turning once, until desired doneness, about 2 minutes per side for rare, 3 minutes per side for medium-rare. Stir cilantro into mango mixture, season lightly with salt to taste and serve over tuna steaks.

Nutrition Facts : @context http, Calories 445, UnsaturatedFat 3 grams, Carbohydrate 18 grams, Fat 4 grams, Fiber 3 grams, Protein 80 grams, SaturatedFat 1 gram, Sodium 1129 milligrams, Sugar 11 grams, TransFat 0 grams

POOR MAN'S PEPPER STEAK



Poor Man's Pepper Steak image

This is a good recipe for families that have good taste but can't afford really expensive steaks. The kids love it so much they call it Mom's famous cube steak! It's great with mashed potatoes and gravy!

Provided by ARIVARD

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 1h45m

Yield 4

Number Of Ingredients 8

1 pound cube steak
salt and pepper to taste
all-purpose flour for dredging
2 tablespoons vegetable oil
1 medium onion, sliced
1 clove garlic, minced
1 green bell pepper, sliced
2 cups water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Season the steak with salt and pepper to taste. Dredge in the flour and shake off the excess. Heat the oil in a frying pan over medium-high heat. Brown the steaks in the oil, then transfer to a large, shallow casserole dish. Sprinkle the garlic, onion, and green pepper over top, pour in water, and wrap with aluminum foil.
  • Bake in preheated oven until steak is tender and vegetables are soft, about 1 1/2 hours.

Nutrition Facts : Calories 217.4 calories, Carbohydrate 10.2 g, Cholesterol 27.3 mg, Fat 12.8 g, Fiber 1.2 g, Protein 15 g, SaturatedFat 3.2 g, Sodium 178.4 mg, Sugar 1.9 g

MANGO AND FRESH PEPPER CHUTNEY



Mango and Fresh Pepper Chutney image

Use this recipe when making our Roasted Whole Snapper with Mango and Fresh Pepper Chutney.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 8 cups

Number Of Ingredients 13

1 jalapeno, or small poblano pepper
8 ripe mangoes
1 medium onion, halved, and very thinly sliced
1 cup golden raisins
1/2 cup cider vinegar
1 cup packed light-brown sugar
3 to 4 fresh, small red and green hot peppers
Juice and grated zest of 2 lemons
2 tablespoons freshly grated ginger
1/2 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup blanched almonds, lightly toasted

Steps:

  • Roast jalapeno over a gas flame or under broiler until blackened, turning as needed. Transfer to small bowl, cover tightly with plastic, and let steam until cool enough to handle, about 10 minutes. Peel, seed, and stem pepper. Reserve any liquid collected in bowl. Cut pepper into 1/8-inch strips. Set aside.
  • Peel mangoes; cut into 1 1/2-inch pieces. Transfer to medium saucepan. Add onion, raisins, vinegar, and sugar; stir. Place over medium-low heat; cook, stirring often, until sugar has dissolved and liquid has been released from mangoes, 8 to 10 minutes.
  • Seed and devein fresh hot peppers. Cut into 1/4- to 1/2-inch pieces. Add to mango mixture. Add reserved pepper strips and any reserved liquid. Stir into mixture with lemon juice and zest, ginger, cinnamon, salt, and pepper. Reduce heat to low, continue cooking, stirring to avoid scorching, until mixture has thickened, 35 to 50 minutes. Remove; transfer to medium bowl. Stir in almonds. Let cool to room temperature. Transfer to an airtight container.

MANGO AND RED PEPPER CHUTNEY



Mango and Red Pepper Chutney image

Categories     Condiment/Spread     Ginger     Vinegar     Raisin     Mango     Spice     Bell Pepper     Jalapeño     Simmer     Gourmet

Yield Makes about 4 cups

Number Of Ingredients 15

3 firm-ripe mangoes (3 pounds total), peeled and cut into 1/2-inch cubes
1/3 cup distilled white vinegar
1/3 cup packed dark brown sugar
1/3 cup golden raisins
1 3/4 teaspoons salt
1 (1-inch) piece fresh ginger, peeled and chopped
1 tablespoon chopped fresh jalapeño including seeds (from 1 chile)
3 garlic cloves, chopped
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon turmeric
2 tablespoons vegetable oil
1 medium onion, chopped
1 red bell pepper, cut into 1/4-inch dice
1 (3-inch) cinnamon stick

Steps:

  • Toss together mangoes, vinegar, brown sugar, raisins, and 1 teaspoon salt.
  • Mince and mash ginger, jalapeño, and garlic to a paste with remaining 3/4 teaspoon salt using a large heavy knife, then stir in cumin, coriander, and turmeric.
  • Heat oil in a 4-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion and bell pepper, stirring occasionally, until golden, 8 to 10 minutes. Add garlic paste and cinnamon stick, then reduce heat to moderate and cook, stirring, 1 minute. Stir in mango mixture and simmer, covered, stirring occasionally, until mangoes are tender, about 30 minutes. Discard cinnamon stick and cool chutney, uncovered, about 45 minutes.

Tips:

  • Use high-quality steak: A tender and flavorful steak will make all the difference in this dish. Look for a well-marbled steak, such as a rib eye or strip steak.
  • Season the steak generously: The peppercorn crust is what gives this steak its signature flavor, so don't be afraid to use plenty of it. You can also add other spices, such as garlic powder, onion powder, or paprika, to taste.
  • Cook the steak to your desired doneness: This recipe calls for medium-rare steak, but you can cook it to your liking. Just be sure not to overcook it, or it will become tough.
  • Make the mango chutney ahead of time: The mango chutney can be made up to a week in advance, so you can save time on the day you're making the steak.
  • Serve the steak with your favorite sides: This steak goes well with a variety of sides, such as mashed potatoes, roasted vegetables, or a simple salad.

Conclusion:

Peppered steak with mango chutney is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The steak is tender and flavorful, and the mango chutney adds a sweet and tangy flavor that complements the steak perfectly. This dish is sure to be a hit with everyone who tries it.

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