Devilled steaks

Devilled steaks


2 people made this

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

Chrissie Lloyd

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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