Spicy Rib Steak with Tomato Chutney - Nest in Normandy Dieppe

Spicy Rib Steak with Tomato Chutney

Ingredients: Yields 4 servings

From the fresh produce market:
500g tomatoes
1 onion
5 sprigs of thyme
A few sprigs of parsley

From the butcher’s:
1 to 2 rib steaks

From the grocery store:
75g sugar

From your larder:
125ml white balsamic vinegar
3 tsp. mustard seeds
2 tsp. fennel seeds
1 tsp. coriander seeds
Coarse sea salt, pepper

• Heat 2 tsp. mustard seeds, 2 tsp. fennel seeds and 1 tsp coriander seeds in a skillet. Place the seeds together with the salt and pepper in a mortar and crush finely. Rub this mixture into the meat.
• Prepare the chutney: Heat the vinegar with the chopped tomatoes, chopped onion, 1 tsp. mustard seeds and the sugar until the sugar has dissolved. Lower the heat and simmer for 10 minutes until the sauce thickens.
• Heat the olive oil in a frying pan and cook the rib steaks for 2 to 3 minutes on each side. Let the meat rest for a couple of minutes, before slicing it.
• Serve along with the chutney and a few sprigs of parsley.