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[ G r i l l e d R i b S t e a k s ]<br />
with Apple-Ginger Chutney<br />
Rib steaks – the chef’s favourite - have an extra bit <str<strong>on</strong>g>of</str<strong>on</strong>g> fat to keep them juicy and to give them great flavour<br />
4 <str<strong>on</strong>g>Pork</str<strong>on</strong>g> rib steaks, b<strong>on</strong>e-in or 4<br />
b<strong>on</strong>eless, about 1 ½ lbs | 750 g<br />
1 tbsp chili powder 15 mL<br />
Apple-Ginger Chutney Makes 1 ½ cups | 375 mL<br />
2 tbsp unsalted butter 25 mL<br />
1 tart green apple, peeled, cored and 1<br />
cut into ¼-inch | 5 mm cubes<br />
½ medium <strong>on</strong>i<strong>on</strong>, thinly sliced ½<br />
1 tbsp minced fresh ginger 15 mL<br />
½ cup brown sugar 125 mL<br />
½ cup cider vinegar 125 mL<br />
½ tsp salt 2 mL<br />
1. Seas<strong>on</strong> steaks with chili powder<br />
2. Pre-heat lightly oiled grill to medium. Grill steaks until just<br />
cooked, about 10 minutes, depending <strong>on</strong> thickness. Or panfry<br />
steaks over medium heat in 1 tbsp (15 mL) oil in a large<br />
skillet. Allow to rest for 5 to 10 minutes, covered, and serve<br />
with Apple-Ginger Chutney.<br />
Apple-Ginger Chutney<br />
Heat butter in a saucepan over medium heat; add apple,<br />
<strong>on</strong>i<strong>on</strong>, ginger, sugar, vinegar and salt. Bring to a boil, and<br />
then reduce to a simmer. Cook until apple is s<str<strong>on</strong>g>of</str<strong>on</strong>g>t and the<br />
sauce begins to get syrupy, about 20 minutes. Serve warm or<br />
at room temperature.<br />
In a hurry? Instead <str<strong>on</strong>g>of</str<strong>on</strong>g> the Apple Ginger Chutney, try<br />
store-bought Mango Chutney.<br />
T i p | Apple-Ginger Chutney is a great accompaniment for any <str<strong>on</strong>g>Pork</str<strong>on</strong>g> loin chop or roast.<br />
T i p | For a change: Instead <str<strong>on</strong>g>of</str<strong>on</strong>g> apples, substitute 1 cup (250 mL) diced peaches, pears or plums.<br />
serves 4<br />
r 20