Recipe: Grilled Sirloin Steak with Toppings Bar

GRILLED SIRLOIN STEAK WITH TOPPINGS BAR

"This is the definition of easy, perfect party fare: Set out bowls of toppings and let your guests design their own dinners. With an array of tasty toppings, it's all about freedom of choice.

If you're not planning to have a party for eight, simply halve the amount of steak. The toppings that follow will all keep and are equally as good with chicken or on a burger."

Vegetable oil (for grates)
2 sirloin steaks (each about 2 pounds and 1 inch thick)
Coarse salt and ground pepper
Tomato Ginger Chutney, Sweet-Onion Relish and Spicy Green Sauce (recipes follow)

Heat grill to high heat; lightly oil grates. Season steaks on both sides with salt and pepper. Grill, turning once, until steaks reach desired doneness, about 10 minutes to 15 minutes for medium-rare.

Let rest for 10 minutes; thinly slice. Serve steaks with toppings.

Makes 8 servings

TOMATO GINGER CHUTNEY
Makes 3 cups or 8 servings

2 tablespoons vegetable oil, such as safflower
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
2 cans (14.5 ounces each) diced tomatoes in juice
1/2 cup red-wine vinegar
1/2 cup packed light-brown sugar
1/2 cup golden raisins

In a medium saucepan, heat oil over medium heat. Add onion, garlic and ginger. Cook, stirring, until onion is softened, about 5 to 7 minutes. Add tomatoes with juice, vinegar, sugar and raisins. Simmer, stirring occasionally, until thick and jam-like, about 35 to 45 minutes. Cool completely. (To store, refrigerate for up to 1 week.)

SWEET-ONION RELISH
Makes 2 to 3 cups or 8 servings

1 small sweet onion (such as Vidalia), halved and thinly sliced
1 small red onion, halved and thinly sliced
1 cup white-wine vinegar
1/2 cup sugar
Coarse salt and ground pepper
1 bunch scallions, cut into 2-inch lengthwise slices and slivered lengthwise

In a medium bowl, combine onions and add ice water to cover. Soak for 30 minutes, changing ice water once. Drain onions well and return to empty bowl. In a medium saucepan, bring vinegar, sugar and 1 tablespoon coarse salt to a boil, stirring until sugar is dissolved; pour over onions and set aside to cool, tossing occasionally. When cool, stir scallions and season with pepper. (To store, refrigerate for up to 2 days.)

SPICY GREEN SAUCE
Makes 1 1/4 cups or 8 servings

1 cup chopped fresh parsley
3/4 cups olive oil
1/2 cup fresh lemon juice
2 garlic cloves, minced
1/2 teaspoon red-pepper flakes

In a small bowl, combine parsley, oil, lemon juice, garlic and red-pepper flakes. (To store, refrigerate for up to 2 days.)

Source: Everyday Food, Sandra Rose Gluck, Martha Stewart Living magazine, August 2008