Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield
12 servings (serving size: 3 ounces beef and about 2 1/2 tablespoons sauce)

The zesty sauce, created in 1881 by Henry Bain, headwaiter of the Louisville Pendennis Club, is also great with grilled steak, pork, or chicken. Major Grey's chutney is a thick, chunky, spicy Indian condiment; look for it in the supermarket near the steak sauces.

How to Make It

Step 1

To prepare sauce, combine the first 6 ingredients; cover and chill.

Step 2

To prepare beef, soak wood chips in water 1 hour.

Step 3

Remove grill rack; set aside. Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat.

Step 4

Place half of wood chips on hot coals. Place a disposable aluminum foil pan on unheated side of grill. Pour 2 cups water in pan. Coat grill rack with cooking spray; place on grill.

Step 5

Sprinkle beef evenly with pepper and salt. Place beef on grill rack over foil pan on unheated side. Close lid; cook 55 minutes or until a thermometer registers 135° or until desired degree of doneness. Add additional wood chips halfway through cooking time. Remove beef from grill. Cover lightly with foil; let stand 15 minutes. Cut beef across grain into thin slices. Serve with sauce.

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