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Ingredients:
- 3 garlic cloves -- peeled
- 2 plums, pitted -- and cut up
- 3 tablespoons bottled steak sauce
- 2 tablespoons olive oil
- 1/4 cup red vermouth
- 4 boneless rib-eye steaks, -- 6 oz each
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Directions:
Prepare a charcoal fire. For the rib-eye steaks, puree, in a blender or food processor, the garlic, plums, steak sauce, olive oil and vermouth. Pour over the steaks, cover and refrigerate for 20 minutes. (The beef can marinate for up to 3 hours.)
For the plum compote, cook the onion in the oil in a small saucepan over low heat until softened, about 5 to 6 minutes. Combine the plums, lime juice, ginger, chutney, apple juice, cilantro and onion mixture in a small mixing bowl; set aside.
When the coals are white-hot, grill the marinated steaks for about 6 minutes on each side for medium-rare meat, or longer if desired. Transfer the steaks to a platter and spoon the fruit compote over each steak. Note: The same amount of chicken broth or apple juice may be substituted for the vermouth.
Plum Compote: - 1 small onion -- finely chopped
- 2 tablespoons olive oil
- 4 plums, pitted -- and cubed
- 1 tablespoon lime juice
- 2 teaspoons chopped fresh ginger
- 1 tablespoon bottled mango chutney
- 1/4 cup apple juice
- 2 tablespoons fresh cilantro leaves -- chopped
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