Steak Sandwich With Cardamom Chutney - cooking recipe

Ingredients

None None Chutney
4 None tomatoes, coarsely chopped
2 cloves garlic, thinly sliced
1 None small red chili, seeded, finely chopped
1/2 None red onion, thinly sliced
3/4 inch fresh ginger, peeled, chopped
1/4 cup brown sugar
2 tbsp red wine vinegar
1 tsp ground cardamom
1 None red pepper
1 tbsp olive oil
4 None 1/3-inch thick pineapple slices
1 lb sirloin steak
2 tbsp butter
4 None Turkish pide rolls, toasted
3.5 oz baby arugula

Preparation

In a large, heavy-bottomed saucepan, combine tomatoes, garlic, chili, onion, garlic, brown sugar, red wine vinegar and cardamom over low heat. Cook, stirring, for 2-3 mins, until sugar dissolves. Increase heat and bring to a boil. Gently boil, stirring occasionally, for 1 hour, until mixture thickens. Remove from heat and let cool.
Preheat oven to 400\u00b0F. Rub pepper with 1 tsp oil. Roast for 10-15 mins, turning occasionally, until skin blisters. Place in a plastic bag and seal. Once cool, peel, remove membranes and slice.
Meanwhile, preheat a grill pan over medium-high heat. Sear pineapple for 2-3 mins per side, until browned. Set aside. Brush beef with remaining oil. Season. Sear for 2-3 mins per side for medium, or until cooked to your liking. Set aside, cover with foil and let rest for 5 mins. Cut steak into 4 pieces.
Butter rolls then top with arugula, pineapple, steak, sliced pepper, and chutney. Serve.