|Prep time||Cook time||Yields||Serving Size|
|15 minutes||30 minutes||4 servings||3 oz steak, ¼ C chutney, ½ C mustard dressing|
1 Granny Smith apple, rinsed, peeled, cored, and diced (about 1 C)
4 beef top sirloin steaks, lean (3 oz each)
For mustard dressing:
2 C low-sodium beef broth
1For the chutney, combine all the ingredients in a small saucepan. Bring to a boil over high heat, and simmer for 20 minutes or until apples are cooked and soft. Remove from the heat and hold warm, or cool and store.
2For the steaks, preheat grill pan or oven broiler (with the rack 3 inches from heat source) on high temperature.
3Season the steaks with salt and pepper, and lightly coat with oil.
4Grill or broil 3–4 minutes on each side, or to your desired doneness (to a minimum internal temperature of 145 ºF). Remove from the heat and set aside for 5 minutes.
5For the mustard dressing, mix together beef broth, Dijon mustard, and cornstarch in a small saucepan. Bring to a boil on medium-high heat while stirring constantly. Lower the heat, and simmer for 2–3 minutes.
6Serve each steak with ¼ cup of chutney and ½ cup of mustard dressing.