Grilled Safari Steak with Mango Chutney and Mushrooms
Take your taste buds on a culinary adventure with this Grilled Safari Steak with Mango Chutney and Mushrooms, a bold and flavorful dish perfect for a special dinner or weekend feast. Tender ribeye steaks are expertly seasoned with a smoky-spicy rub featuring garlic powder and cayenne, then grilled to perfection for a mouthwatering char. The real star of the show is the vibrant mango chutney, a tangy-sweet fusion of fresh mango, ginger, and lime juice, simmered to a jam-like consistency that elevates every bite. Complementing the steaks are buttery sautéed mushrooms, kissed with fresh parsley for an earthy, aromatic touch. Ready in under an hour and packed with layers of texture and flavor, this recipe is a show-stopping choice for those craving a gourmet grilling experience with a tropical twist.
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Recipe Information
Ingredients
- 2 pieces ribeye steak
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 0.25 teaspoons cayenne pepper
- 1 large mango
- 0.5 pieces white onion
- 1 teaspoon fresh ginger
- 2 tablespoons brown sugar
- 1 tablespoon white vinegar
- 1 tablespoon lime juice
- 2 cups button mushrooms
- 2 tablespoons unsalted butter
- 1 tablespoon fresh parsley
Instructions
Preheat your grill to medium-high heat.
Brush the ribeye steaks with 2 tablespoons of olive oil on both sides.
Rub the steaks with kosher salt, black pepper, garlic powder, and cayenne pepper. Set aside to rest at room temperature while preparing the chutney.
Peel and dice the mango into small cubes. Mince the white onion and grate the fresh ginger.
In a small saucepan, combine the diced mango, onion, ginger, brown sugar, white vinegar, and lime juice.
Cook the chutney mixture over medium heat for 10-12 minutes, stirring occasionally, until it thickens and becomes jam-like. Remove from heat and set aside.
Wipe the mushrooms clean with a damp paper towel and slice them thinly.
Heat a skillet over medium heat and add 1 tablespoon of olive oil and 2 tablespoons of unsalted butter.
Sauté the mushrooms for 5-7 minutes until golden brown and tender. Sprinkle with freshly chopped parsley and set aside.
Place the steaks on the preheated grill. Cook for 4-5 minutes per side for medium-rare, or adjust the cooking time to your desired doneness.
Remove the steaks from the grill and let them rest for 5 minutes to allow the juices to redistribute.
Plate the steaks and top each with a generous spoonful of mango chutney.
Serve alongside the sautéed mushrooms and garnish with additional fresh parsley if desired.
Nutrition Facts
Calories |
1988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.1 g | 172% | |
| Saturated Fat | 48.5 g | 242% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 441 mg | 147% | |
| Sodium | 2366 mg | 103% | |
| Total Carbohydrate | 71.6 g | 26% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 55.0 g | ||
| Protein | 135.9 g | 272% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 139 mg | 11% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2492 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
