January 28, 2010

Sirloin and Chutney Wrap

Sirloin and Pear-Pomegranate Chutney wrapped in lavash
Sirloin with a Lemongrass Rub and Pear-Pomegranate Chutney

Usually I avoid a complicated combination of multiple recipes in one post, but everything except the rub I put on the sirloin was made from scratch in class last Sunday so it certainly can be done in one post. Besides, the people attending the class insisted that I post it.

First, the rub. I created this dry rub to give a hint of Southeast Asian flavor.

Lemongrass Rub

¾ teaspoon lemongrass powder
¼ teaspoon ginger powder
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon ground cumin
¼ teaspoon ground coriander

I combined the rub with Argan Oil to produce the wet rub used on the steak. Argan Oil is Morrocan, tastes nutty and toasty, and has a very high smoke-point (420°F/215°C), making it an interesting choice for searing and sautéing.

The chutney portion of this wrap was inspired by the generous people at Pom Wonderful, who sent me some of their fine pomegranate juice to use, no strings attached. Pears, sweet onions, and dried fruits provide sweetness, while Harissa provides heat. Harissa is a condiment made from sweet and hot peppers, tomatoes, and other good things, and is also Morrocan.

Pear-Pomegranate Chutney

Ingredients for the Pear-Pomegranate Chutney
1 medium-large sweet onion (Mayan, Maui, Vidalia, or Walla Walla)
2 pears
16 ounces pomegranate juice
2 tablespoons light brown sugar
1 stick cinnamon
1 cup mixed dried fruits (sultanas, cherries, blueberries, raisins)
¼-½ cup harissa
fleur de sel
chiffonade of fresh mint

Dice the pears and onion and lightly sauté with the brown sugar and a pinch of fleur de sel until the onion is translucent, about 5 minutes. Add the pomegranate juice and cinnamon stick and simmer until the cinnamon has permeated the juice. Remove the cinnamon, add the dried fruits, and continue to simmer until thickened, about 15-20 minutes. Stir in the harissa to taste, adjust the seasoning with another pinch of fleur de sel if you wish, then set aside to cool to room temperature. Serve with a chiffonade of mint.

Now, to make that wrap I spread some chutney on one end of a piece of lavash and topped it with rocket (arugula) and lamb's lettuce (mâche). Rocket and lamb's lettuce makes a nice combination. Rocket has a pleasant bitterness that is nicely offset by the light pepperiness of the lamb's lettuce. A few strips of thinly-sliced sirloin was next, topped with roasted red and yellow bell peppers (capsicum) and thinly sliced green onions. A garnish of minced fresh cilantro and a chiffonade of mint finished it. I rolled up the lavash, pinned it with toothpicks, sliced it on the bias, and plated it with a dollop of chutney and a few greens for color and interest.

A bed of greens topped with Pear-Pomegranate Chutney and grilled sirloin
This was also plated without the lavash as a salad. I laid down a bed of rocket and lamb's lettuce, topped it with chutney, fanned strips of sirloin on that, and finished with peppers, green onions, cilantro, and mint. Either way it was a delicious combination!


  1. And they were right for insisting. Now....let's figure out a way to ship those to me. :) Great Recipe(s)

  2. My hubby would LOVE this recipe! I have a bunch of POM juice to use - what a perfect way to use it up!

  3. Where did you pick up the lemongrass powder?


  4. I got mine in a spice pack from Williams-Sonoma. You can get it at any Penzey's location, including online, or you can buy Thai Lemongrass Powder - 1.4 oz at Amazon.

  5. Great photo of a tasty looking wrap, Gareth. I'm headed out to get some argan oil after reading this - I've already got some harissa. Thanks!

  6. These have all my favorite things in them... pomegranate and lemon grass is an inspired combination!

  7. Great! I saw the Amazon but shipping was almost twice the cost, BUT I do have a Williams-Sonoma close to the home!

    I can get fresh real easy but sometimes I like the 'immediacy' of the powder.