Best 3 Spiced And Grilled Steaks With Citrus Chutney Recipes

**Indulge in a tantalizing culinary journey with our grilled steaks, masterfully seasoned with a symphony of spices and complemented by a delightful citrus chutney. Embark on a flavor adventure as we unveil the secrets behind this mouthwatering dish, promising an explosion of taste in every bite. Discover the art of selecting the perfect steak, expertly grilling it to achieve the desired doneness, and crafting a vibrant citrus chutney that elevates the steak experience to new heights. Prepare to tantalize your taste buds with this harmonious blend of savory and tangy flavors, leaving you craving more.**

Check out the recipes below so you can choose the best recipe for yourself!

SPICED AND GRILLED STEAKS WITH CITRUS CHUTNEY

Spiced and Grilled Steaks With Citrus Chutney image

The deeply-flavorful spice mix rubbed onto this steak is packed with coriander, coffee, cocoa powder, and brown sugar.

Provided by Dave Muller

Categories Bon Appétit Steak Citrus Spring Grill Kumquat Grapefruit Spice Rub

Yield Serves 8

Number Of Ingredients 18

Ingredients

For the chutney:
1/2 grapefruit, thinly sliced, seeds removed
8 ounces kumquats, sliced, seeds removed
1 shallot, finely chopped
2/3 cup sugar
Pinch of kosher salt
1 tablespoon Champagne vinegar or white wine vinegar
For the steak and assembly:
2 tablespoons coriander seeds
2 tablespoons ground coffee
2 tablespoons kosher salt
4 teaspoons light brown sugar
4 teaspoons unsweetened cocoa powder
1 tablespoon freshly ground black pepper
Vegetable oil (for grilling)
2 hanger steaks, center membrane removed, each cut into 4 pieces
Special Equipment
A spice mill or a mortar and pestle

Steps:

Make the chutney:
Bring grapefruit, kumquats, shallot, sugar, salt, and 1/4 cup water to a simmer in a small saucepan over medium-low heat, stirring occasionally and lowering heat if needed, until citrus is soft and liquid is syrupy, 45-60 minutes. Stir in vinegar and let cool. Cover and chill.
For the steak and assembly:
Toast coriander seeds in a small skillet over medium heat, tossing occasionally, until fragrant, about 2 minutes. Let cool, then finely grind in spice mill or mortar and pestle. Mix ground coriander, coffee, salt, brown sugar, cocoa powder, and pepper in a small bowl.
Prepare a grill for medium-high heat; lightly oil grate. Season steaks generously with rub (you'll have some left over). Grill steaks, turning occasionally, until lightly charred and cooked to desired doneness, 8-10 minutes for medium-rare. Transfer to a cutting board and let rest 10 minutes, then slice against the grain. Serve with citrus chutney.
Do Ahead
Chutney can be made 1 week ahead. Keep chilled. Rub can be made 1 day ahead. Store airtight at room temperature.

SPICY CITRUS SKIRT STEAK

Spicy Citrus Skirt Steak image

You don't need a meat thermometer to grill a great skirt steak: When cooked over high heat, the inside will be medium rare once the steak is bronzed on the outside. For seasoning, counter the cut's big buttery flavor with something salty, spicy or fresh. In this recipe, the grilled steak rests in a tart sauce of tangerine, soy sauce, ginger and vinegar that is reminiscent of ponzu, with hints of citrusy bitterness similar to the dried tangerine peel used in Sichuan and Hunan cooking. Here, that bittersweet edge comes from charring the fruit and peel. Serve with rice or a grilled green vegetable like Chinese broccoli or asparagus.

Provided by Ali Slagle

Categories dinner, meat, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 1/2 pounds skirt steak (see Tips)
8 tangerines, satsumas or mandarin oranges, washed and halved horizontally
6 tablespoons unseasoned rice wine vinegar
6 tablespoons low-sodium soy sauce
1 tablespoon sambal oelek or Sriracha, plus more as needed
1 (1-inch) piece ginger, peeled and finely grated (about 1 tablespoon)
1 garlic clove, finely grated
Kosher salt and black pepper
Neutral oil, such as grapeseed

Steps:

Prepare a charcoal or gas grill for two-zone cooking over high heat: For a charcoal grill, pour the coals onto one half of the grill. For a gas grill, heat all the burners, then turn off one of the end burners. (See Tips.)
While the grill is heating, pat the steak dry and cut into 5- to 6-inch pieces with the grain. (This makes it easier to fit on the grill.) Set aside to air-dry while you make the sauce: Squeeze 1 cup of juice from about 6 tangerines into a bowl or rimmed dish large enough to hold the steak after it's grilled. (Set aside the remaining unjuiced halves on a sheet pan.) Add the spent tangerine halves to the juice. Smash the halves with a spoon to release the rind's oils (as if you're muddling a cocktail). To the juice and spent tangerine halves, add the rice vinegar, soy sauce, sambal oelek, ginger and garlic, and season with salt and pepper. Stir to combine.
When you're ready to grill, add the steak to the sheet pan of unjuiced tangerine halves and lightly coat everything with neutral oil. Season generously with salt. Bring the sheet pan of tangerine halves and steak, sauce, a tightly folded paper towel soaked with oil, and tongs to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the steak over direct heat, flipping halfway through, until well browned, 2 to 3 minutes per side. Grill the tangerines over direct heat, flipping halfway through, until blackened, 4 to 5 minutes per side.
As the steak and tangerine halves finish, add them to the sauce and turn to coat. Squeeze the charred citrus with your tongs to release the juice and the peels into the dish. Let rest for at least 5 minutes and up to 30. Slice the steak against the grain and serve with the sauce. Season to taste with salt, pepper and sambal oelek.

SPICY GRILLED STEAKS

Spicy Grilled Steaks image

Rubs are a wonderful way to add flavor to meat when you don't have time to marinate. Meat lovers will be in their glory when they see (and smell!) these steaks sizzling on the grill.

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 tablespoon paprika
2 teaspoons dried thyme
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon rubbed sage
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper
4 boneless beef top loin steaks (12 ounces each)

Steps:

In a small bowl, combine the first eight ingredients. Rub about 1 teaspoon of spice mixture over each side of steaks. , Grill, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Nutrition Facts :

Tips:

To get the best flavor from your steaks, choose a cut that is at least 1-inch thick. This will help the steak to cook evenly and prevent it from drying out.
Be sure to marinate the steaks for at least 30 minutes before grilling. This will help to tenderize the meat and infuse it with flavor.
When grilling the steaks, cook them over medium-high heat for about 5-7 minutes per side, or until the internal temperature reaches 145 degrees Fahrenheit for medium-rare.
Let the steaks rest for 5-10 minutes before serving. This will help the juices to redistribute throughout the meat.
Serve the steaks with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.

Conclusion:

If you're looking for a delicious and easy way to cook steak, this recipe is for you. The spiced marinade and citrus chutney add a ton of flavor to the steak, and the grilling process gives it a nice smoky flavor. This recipe is perfect for a summer cookout or a special occasion dinner.