Steak with red onion and radish chutney

Eadie Manson makes a sweet pink-hued chutney to serve with griddled beef and lightly dressed watercress
By Eadie Manson
Steak with red onion and radish chutney
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 4 x 200g pieces beef sirloin, trimmed
  • 2 tbsp olive oil
  • 1 cloves garlic, crushed

For the chutney

  • 2 tbsp olive oil
  • 75 g radishes, sliced
  • 1 tbsp clear honey
  • 1 tbsp brown sugar
  • 2 tbsp white wine vinegar
  • 1 small red onion, sliced
  • 2 cloves garlic, sliced

For the salad

  • 100 g watercress
  • 1 tbsp white wine vinegar
  • 2 tbsp olive oil
  • pinches sugar


1. Rub the beef all over with the olive oil. Heat a non-stick frying pan or griddle and fry the beef on one side for a few minutes, then turn over and cook for another couple of minutes, longer if you prefer your meat well done. When the beef is cooked to your taste, remove it and leave to rest in a warm place.

2. For the chutney: heat the oil in a small frying pan with a lid and fry the radishes for a few minutes until lightly coloured. Add the remaining ingredients, cover with the lid and cook for 8-10 minutes or until the vegetables are tender.

3. For the salad: tip the watercress into a salad bowl and season with salt. Whisk together the vinegar, oil and a pinch of sugar in a small bowl and toss the watercress with the dressing.

4. Serve the steak with the salad and chutney.

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