Steak Sandwich With Cardamom Chutney

• 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

1. 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.
2. Preheat oven to 400u0b0F. 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.
3. 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.
4. Butter rolls then top with arugula, pineapple, steak, sliced pepper, and chutney. Serve.

chutney, tomatoes, garlic, red chili, red onion, ginger, brown sugar, red wine vinegar, ground cardamom, red pepper, olive oil, pineapple, sirloin steak, butter, turkish pide rolls, baby arugula

Taken from recipes-plus.com/api/v2.0/recipes/25534 (may not work)