Grilled Steak Sandwich With Poblano Cranberry Chutney

"This is the ultimate grilled sandwich. Thinly sliced sirloin steak that has been generously rubbed with chili powder, sandwiched between melting Havarti cheese and slathered with a spicy poblano-cranberry chutney. Oh yum! Developed for Craze-E Contest."
 
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photo by PaulaG photo by PaulaG
photo by PaulaG
Ready In:
1hr 30mins
Ingredients:
18
Serves:
4
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ingredients

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directions

  • Cut the poblano pepper in half, remove the seeds and place under broiler until charred. Put the pepper in a bowl, cover and allow to stand while preparing the remaining ingredients.
  • In a medium size saucepan lightly saute the red onion in a small amount of olive oil. Stir in the cranberries, water, orange juice, orange zest, brown sugar, ginger and cinnamon. Bring to a boil and cook until cranberries pop and juice thickens. Remove from heat. When the poblano is cool enough to handle, remove the charred skin, finely dice and add to the cooked cranberries along with the raisins and pistachios. Cover and refrigerate. The finished chutney should be thick about the consistency of jam.
  • Mix together the chili powder, salt and cumin. Rub into the steaks and allow to rest at room temperature for 30 to 45 minutes or can be prepared several hours ahead and refrigerated. Prior to cooking the meat, remove from refrigerate and allow to come to room temperature. The chutney should be removed from the refrigerate and allow to come to room temperature.
  • Grill meat on indoor grill until medium. Weather permitting the meat can be cooked on an outdoor grill. Tent with foil and allow meat to rest for 10 minutes then thinly slice.
  • To assemble the sandwiches, lightly butter 1 side of each slice of bread as for grilled cheese sandwiches. Turn the plain sides up, top each with a thin slice of cheese, spread each bread slice with cranberry chutney. On 4 of the bread slices, layer the sliced steak and then top with second bread-cheese slice.
  • Place bread buttered side down on heated grill or heavy skillet. Grill until golden, flip and cook the other side. Serve and enjoy.
  • Please note: Canned poblanos may be used. There may be extra chutney that is delicious served alongside the sandwich.

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Reviews

  1. Nice sandwich! I liked the idea of a cranberry poblano chutney but don't like ginger at all. I did omit it from our sandwiches. A little too sweet for my DH's taste; I would like a little more spice, but the steak was tasty with poblano! Made for CrazE contest Dec. 2011
     
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RECIPE SUBMITTED BY

I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
 
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