INGREDIENTS

    CHUTNEY
  • 1 1/2 cups cherry tomatoes , halved, divided
  • 1/4 cup red onions , diced
  • 2 tablespoons sugar or Splenda sugar substitute
  • 2 tablespoons white wine vinegar
  • 2 tablespoons fresh ginger , minced
  • 2 teaspoons garlic , minced
  • 3 tablespoons fresh lime juice (not the bottled kind)
  • 2 teaspoons tomato paste
  • 2 teaspoons jalapenos, seeded minced
  • salt

    • STEAKS

  • 4 (6ounce) top sirloin steaks, seasoned with
  • salt and pepper

    • potatoES

  • 1 1/2 lbs small red potatoes , quartered
  • 3 tablespoons olive oil
  • salt & freshly ground black pepper
  • 3 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/4-1/2 cup scallions, sliced (green parts only)

DIRECTIONS

  1. Preheat grill to high.
  2. CHUTNEY:.
  3. Simmer 1 cup of the tomatoes, onion, sugar or splenda, vinegar, ginger, garlic,in saucepan over medium-high heat stirring often, 12 minutes.
  4. Add lime juice and tomato, return to a boil & simmer 3 minutes or until thickened to jam consistency.
  5. Stir in remaining tomatoes, jalapeño and salt.
  6. Set chutney aside.
  7. STEAKS:.
  8. Grill steaks 2-3 minutes per side for medium-rare to medium.
  9. ROASTED DIJON potatoES:.
  10. Preheat oven to 425ºF.
  11. Toss the potatoes, oil, salt, and pepper in a bowl.
  12. Heat a large ovenproof skillet over medium high, then add the potatoes and saute 5 minutes, or until beginning to brown.
  13. Transfer the pan to the oven and roast 25 minutes, or until potatoes are tender.
  14. Whisk vinegar and Dijon mustard together in the same bowl.
  15. When potatoes are done, add them to the dressing and toss to coat.
  16. Stir in scallions, serve with steaks with gingered tomato chutney.
  17. Enjoy!