INGREDIENTS
2 club steaks (about 8 ounces each, 3/4-inch thick)
½ teaspoons cracked black pepper
¼ teaspoon salt
1 tablespoon vegetable oil
1 small clove garlic, smashed
¼ cup Florida grapefruit juice
1/3 cup mango chutney, coarsely chopped
1 Florida grapefruit, peeled and sectioned
PREPARATION
Trim excess fat from steaks; score remaining fat at 1-inch intervals to prevent steaks from curling. Sprinkle with pepper and salt. In a heavy, large skillet, heat oil over medium heat; add garlic, sauté until golden. Discard garlic. Cook steaks 6 minutes per side for medium doneness. Remove steaks to serving platter; keep warm. Stir grapefruit juice into skillet; scrape up browned bits on bottom of skillet; simmer 1 minute. Stir in chutney and grapefruit sections; heat through 1 minute. Spoon sauce over steaks. Serve immediately.
YIELD: 2 servings.