Rib-eye with Plum Sauce

For the rib-eye steaks:

• 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

For the 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

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.
Per serving: 493 calories, 23 gm carbohydrates, 84 mg cholesterol, 285 mg sodium, 40 gm protein, 25 gm fat, 6 gm saturated fat
Washington Post 11/01/95
Posted by R. Crockett