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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.

Kathleen Kanen and Becky Luigart-Stayner
Recipe by Cooking Light May 2007

Gallery

Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:
12 servings (serving size: 3 ounces beef and about 2 1/2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

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

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

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

  • 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.

  • 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.

Nutrition Facts

219 calories; calories from fat 28%; fat 6.7g; saturated fat 2.6g; mono fat 2.7g; poly fat 0.3g; protein 24.3g; carbohydrates 13.7g; fiber 0.1g; cholesterol 67mg; iron 1.7mg; sodium 636mg; calcium 17mg.
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