Preheat the grill.
In a food processor, puree the 3 cloves of garlic, 2 chopped plums, steak sauce, 2 tablespoons olive oil, 1/4 cup of red wine.
Pour over the steaks; cover and refrigerate for 20 minutes.
(The beef can marinate for up to 3 hours.)
Meanwhile, preheat the grill for high heat.
For the plum compote, cook the onion in the oil in a small
over low heat until softened, about 5 to 6 minutes. Combine
the diced plums, lime juice, ginger, chutney, apple juice,
cilantro and cooked onion mixture in a small mixing bowl; set
When the grill is hot (if using charcoal, the coals should be white hot), grill the marinated steaks for
6 minutes on each side for medium-rare meat, or longer if
Transfer the steaks to a platter and spoon plum compote
over each steak.
Calories per serving: 668
Fat per serving: 44.9