Devilled steaks

    18 min

    Devilling food – adding spices and condiments to make it last – first appeared in Britain as a culinary method in the early 19th century.

    3 people made this

    Serves: 4 

    • 1 tablespoon wholegrain mustard
    • 1 tablespoon Worcestershire sauce
    • Pinch of cayenne pepper
    • 4 tablespoons green tomato chutney
    • 4 very thin steaks, cut from the topside, about 125g (4½ oz) each
    • Salt

    Prep:10min  ›  Cook:8min  ›  Ready in:18min 

    1. Preheat the grill until hot. Mix the mustard, Worcestershire sauce, cayenne and chutney in a small bowl.
    2. Sprinkle the steaks lightly with salt. Heat a nonstick frying pan until hot, add the steaks and cook quickly for 2 minutes on each side.
    3. Transfer the steaks to a metal tray, then spread with the devilling ingredients. Place under the hot grill until the mixture bubbles. Remove and keep warm for about 5 minutes, to rest, then serve with potato wedges roasted in olive oil, and a salad.

    Nutrients per serving

    Vitamins B12, B6, niacin

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