Grilled Safari Steak With Mango Chutney and Mushrooms

The first time I tasted something resembling this incredible steak, I was miles from any safari, tucked away in a tiny bistro in the heart of Louisiana. The chef, a South African expat, called it “Monkey Gland Sauce,” which always felt a bit…unsettling. But the flavor! Sweet, tangy, and deeply savory, it transformed a simple grilled steak into an unforgettable experience. This recipe, which I’ve adapted over the years, captures that same magic, replacing the questionable name with a description that better reflects its vibrant, adventurous spirit. The combination of mango chutney, rich ketchup, and a touch of Worcestershire sauce creates a uniquely delicious glaze that’s perfect for a summer barbecue.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Total Time: 18 minutes
• Servings: 8
• Dietary Type: Gluten-Free (check chutney ingredients)

Ingredients

• 2 1/2 lbs rump steak
• 1/2 cup mango chutney (with raisins and red chilies preferred)
• 1/2 cup ketchup
• 1/4 cup Worcestershire sauce
• 1 tablespoon white vinegar
• 3 tablespoons apple cider vinegar
• 2 cloves garlic, minced
• 2 onions, sliced
• 1 (8 ounce) can mushrooms, drained
• Salt and pepper, to taste

Equipment Needed

• Cutting board
• Sharp knife
• Mixing bowl
• Grill
• Saucepan

Instructions

1. Begin by preparing the rump steak. Slice the steak across the grain into steaks approximately ½ inch thick. This will help to tenderize the meat and ensure even cooking.
2. Season the sliced steaks generously with salt and pepper. Don’t be shy – proper seasoning is crucial to bringing out the best flavor in the beef.
3. In a medium-sized mixing bowl, combine the mango chutney, ketchup, Worcestershire sauce, white vinegar, apple cider vinegar, and minced garlic. Whisk together until well combined, creating a flavorful marinade. This is the heart of the Safari Steak!
4. Place the seasoned steaks into the bowl with the marinade. Ensure each steak is thoroughly coated with the sauce.
5. Marinate the steaks for at least 1 hour, or longer for a more intense flavor. If marinating for more than 1 hour, refrigerate the steak. This allows the flavors to penetrate the meat, resulting in a more tender and flavorful final product.
6. While the steak is marinating, prepare your grill. Preheat the grill to medium-high heat. Ensure the grates are clean to prevent sticking.
7. Remove the steaks from the marinade, allowing any excess sauce to drip off. Reserve the remaining marinade for later use.
8. Place the marinated steaks on the preheated grill.
9. Grill the steaks for approximately 3-4 minutes per side for medium-rare, or longer depending on your desired level of doneness. Use a meat thermometer to ensure accuracy: 130-135°F for medium-rare, 135-145°F for medium, and 145-155°F for medium-well.
10. While the steaks are grilling, pour the reserved marinade into a saucepan. Add the sliced onions and drained mushrooms.
11. Simmer the marinade mixture over medium heat, stirring occasionally, until the onions are softened and the sauce has thickened slightly, about 5-7 minutes. Be careful not to burn the sauce.
12. Once the steaks are grilled to your desired doneness, remove them from the grill and let them rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
13. To serve, place the grilled steaks on a platter and spoon the warm mango chutney, onion, and mushroom sauce generously over the top.

Expert Tips & Tricks

• For a more intense smoky flavor, add a handful of wood chips (such as hickory or mesquite) to your grill.
• If you don’t have a grill, you can also cook the steaks in a cast-iron skillet on the stovetop, or broil them in the oven. Adjust cooking times accordingly.
• To prevent the marinade from burning in the saucepan, add a tablespoon of water or beef broth.
• For a spicier kick, add a pinch of red pepper flakes to the marinade.
• If you are using a thicker cut of steak, consider scoring the surface in a diamond pattern before marinating to allow for better absorption of flavors.

Serving & Storage Suggestions

Serve the Grilled Safari Steak hot off the grill, generously drizzled with the warm mango chutney, onion, and mushroom sauce. This dish pairs beautifully with sides like creamy mashed potatoes, grilled asparagus, or a fresh green salad.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. The sauce can be reheated separately to maintain its consistency. The steak is best enjoyed fresh, but can also be frozen for up to 2 months. Thaw completely before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	321 kcal	–
Calories from Fat	–	–
Total Fat	17.4 g	26%
Saturated Fat	6.8 g	34%
Cholesterol	86.5 mg	28%
Sodium	329.2 mg	13%
Total Carbohydrate	9.5 g	3%
Dietary Fiber	0.7 g	2%
Sugars	6 g	–
Protein	30.8 g	61%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• Spice It Up: For a fiery kick, add a finely chopped chili or a dash of your favorite hot sauce to the marinade.
• Fruity Twist: Experiment with different types of chutney. Peach chutney or pineapple chutney would also work well.
• Vegetarian Option: Substitute the rump steak with thick slices of portobello mushrooms for a vegetarian-friendly version. Marinate and grill as directed.
• Vinegar Variety: If you don’t have both white and apple cider vinegar, you can use all of one type or substitute with balsamic vinegar for a richer flavor.
• Sweetener Alternative: If you prefer a slightly sweeter sauce, add a tablespoon of honey or brown sugar to the marinade.

FAQs (Frequently Asked Questions)

Q: Can I marinate the steak overnight?
A: Yes, you can marinate the steak overnight for a more intense flavor. However, be sure to refrigerate it during this time to prevent spoilage.

Q: What’s the best way to check if the steak is cooked to the correct doneness?
A: Use a meat thermometer to accurately measure the internal temperature of the steak. Aim for 130-135°F for medium-rare, 135-145°F for medium, and 145-155°F for medium-well.

Q: Can I use a different cut of steak for this recipe?
A: While rump steak is a good choice, you can also use other cuts like sirloin, flank steak, or even ribeye. Adjust cooking times accordingly based on the thickness of the steak.

Q: Is it necessary to simmer the marinade after the steak has been marinating in it?
A: Yes, simmering the marinade is important for food safety, as it kills any bacteria that may have come into contact with the raw steak. It also thickens the sauce and concentrates the flavors.

Q: What if I don’t have mango chutney?
A: If you can’t find mango chutney, you can try using a similar fruit-based chutney like peach or apricot chutney, or even a sweet and tangy jam. You may need to adjust the other ingredients to balance the flavors.

Final Thoughts

This Grilled Safari Steak is more than just a recipe; it’s an invitation to explore bold and exciting flavors. The combination of sweet, tangy, and savory elements creates a truly unforgettable culinary experience. So fire up the grill, gather your friends and family, and prepare to embark on a delicious adventure. Don’t be afraid to experiment with the variations and substitutions to make it your own. And most importantly, share your creations and feedback – cooking is always better when it’s shared! Consider pairing this steak with a crisp Sauvignon Blanc or a robust red wine for a truly memorable meal.