Ingredients

• 275ml/9½fl oz malt vinegar
• 225g/8oz soft brown sugar
• 1.5kg/3lb 5oz ripe red tomatoes
• very roughly chopped
• 200g/7oz onions
• roughly chopped
• 4 red chillies
• chopped
• 2 garlic cloves
• finely chopped
• 1 tbsp finely chopped root ginger
• 1 tsp ground coriander
• sea salt and freshly ground black pepper
• 4 T-bone steaks
• at room temperature
• 2 tbsp olive oil
• salt and freshly ground black pepper
• 4 banana shallots
• skin on
• cut in half lengthways
• 4 fresh figs
• cut in half lengthways
• 1 round lettuce
• separated into leaves
• 1 tbsp balsamic vinegar
• ½ lemon
• juice only
• 3 tbsp extra virgin olive oil

Directions

• For the chutney
• place the vinegar and sugar in a large saucepan and bring to the boil then cook for 3-4 minutes until the sugar has melted.
• Add all the other ingredients
• bring to the boil and cook for about 20-30 minutes
• stirring frequently. If the tomatoes are very juicy
• you might need to cook for a little longer until the mixture starts to thicken.
• Leave the chutney with a chunky texture and don’t cook too long so that the ingredients start to break down into a purée.
• Cool the chutney before serving with the steak
• and place into sterilised jars to store for two to three weeks in the fridge
• the flavour will improve over time.
• For the steak
• heat a griddle pan until searing hot.
• Rub the steaks with a little olive oil then season with salt and black pepper.
• Place onto the griddle and sear for two minutes then turn the steaks 90 degrees and sear the same side for a further two minutes.
• Turn the steaks over and repeat
• searing and turning.
• Remove the steaks from the griddle and set them aside
• to rest
• on a plate.
• Meanwhile
• rub the shallots with the rest of the olive oil and place cut side down onto the griddle and cook for 3-4 minutes. Then add the figs
• face down
• and cook for another minute until they are all tender and charred.
• Whisk the balsamic vinegar
• lemon juice and extra virgin olive oil together then season with salt and freshly ground black pepper.
• At the very last minute
• toss the lettuce
• shallots and figs together in a bowl with the dressing.
• To serve
• for each person
• place a steak onto a board
• pile the salad alongside with a spoonful of chutney.