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
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
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Method Prep:10min › Cook:8min › Ready in:18min
Preheat the grill until hot. Mix the mustard, Worcestershire sauce, cayenne and chutney in a small bowl.
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.
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.