Sweet and Savory Flavors

Hey... I love to mix sweet and savory ingredients together to balance out each other and then have different levels of texture to, again, balance out each other. Well for dinner I did a Texas Broil (steak) w/ a cherry chutney which happened to be delicious. It worked really great together and it was a combination of sweet, smokey, spicy, and savory. It also had many textures like the steak was juicy and a little chewy, then the crust of the steak was crispy, and then the chutney was soft and velvety. Here it is:

IN:
1 Texas Broil steak- boneless
2 tbs. EVOO (extra virgin olive oil)
1 tbs. salt- halved
1 tbs. pepper- halved

How:
Lay the steak in a glass baking dish. Pour 1 tbs. olive oil on 1 side. Sprinkle half the tbs. salt and half the tbs. pepper on top. Message and rub. Do the same with the leftover salt, pepper, and EVOO on the other side. The TX Broil is very juicy and flavorful it self so you don't need to add much seasoning. Just the basics of salt and pepper and then the EVOO gives it a nice crust and keeps it juicy and tender. Stick it under the broiler for 5-8 minutes until it gets a brown/gray color on top. Cover with foil and cook for another 10-12 minutes or until the steak reaches 170º.... Let rest and cut into cubes or slivers. Top with cherry chutney.... see recipe below:

Cherry Chutney:
1 1/4 cup fresh cherries- pitted... the easiest way to do this is smash the cherry like garlic and remove the seed.
1 tbs. balsamic vinegar
1 tbs. olive oil
pinch salt
pinch pepper
1 tbs. honey
1 fresh jalapeno- no seeds, minced
1/2 lemon- juiced & zest
1 lime- juice
2 tbs. cup OJ

How:
This is very simple just 5 simple steps:
1: Pour everything into a heated sauce pan
2: Stir and let cook for 3 minutes
3: Blend together in a blender for 3 quick pulses OR 5 super quick seconds
4: Strain from juice and save both the juice and chutney
5: Place in the fridge and keep cool until right before you use it...

ENJOY!!!!!!!

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