Rib Steak Marinated in Red Wine, Cilantro, Prune and Fig Chutney

Yet another freezer dive produced some long lost Mount Adams rib steaks.  Maggie requested a marinade similar to the pork tacos from the other night.  So, out the blender came and into the refrigerator and spice drawer I went a searching. 

1/3 cup red wine
small handful of cilantro
2 tbsp prune and fig chutney
2 tbsp brown sugar
2 tbsp dark soy sauce
1 tbsp canola oil
1 tsp mustard powder
1/4 tsp 5 spice powder
2 small shallots roughly chopped
3 garlic cloves, chopped
1 tsp minced ginger


Saute and brown the shallots, garlic, and ginger in a little oil until browned.  Combine with the remainder of the ingredients in a blender and liquify.  This made enough marinade for 4-6 steaks.  I only had a couple of hours to marinate my steaks, but more time in the marinade would not hurt and may even be better.


Grill to your desired temperature.  I like mine rare.
I served the steaks with shoestring fries and grilled asparagus.  A nice way to spice up the average steak.