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Meat
Easy
4-8 Servings
Allergens 
No Allergens specified
2 Hours, 20 Minutes
Diets
Dress up simple steak with a sweet fruit chutney.
1 large Spanish onion, sliced in half rings
8 club steaks, totaling about 3 pounds
pepper, to taste
8 ounces fresh or frozen rhubarb, chopped
1 red apple, washed and diced
1/2 cup dried cherries or craisins, such as Gefen Sweetened Dried Cranberries
1/4 cup red onion, finely diced
1/4 cup water
1/4 cup Gefen Honey
1 tablespoon minced ginger or 2 cubes Gefen Frozen Ginger
2 teaspoons Tuscanini Red Wine Vinegar
1/4 teaspoon crushed red pepper
Preheat oven to 350 degrees Fahrenheit.
Place onions in a 9×13-inch baking dish or roaster. Top with club steaks, arranging to fit, overlapping, if necessary. Season well with kosher salt and freshly ground pepper.
Cover the pan tightly with heavy duty foil and bake for two hours or until tender.
Combine all ingredients in a small saucepan. Bring to a boil, stirring occasionally. Reduce heat to medium-low and simmer, covered until rhubarb is tender, 15 to 20 minutes. Uncover and simmer, stirring occasionally, another five minutes.
Serve the steaks topped with one to two tablespoons of chutney.
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