Chef Skip Laskody from Harris Teeter
Prepare charcoal fire.
For the Rib-eyes steaks puree in a blender or food processor, the garlic, plums, steak sauce, olive oil and vermouth. pour over the steaks, ocver and refrigierate for 20 minutes.
For the plum compote cook the onion in the oil in a small suacepan over low heat until softened. (about 5 minutes) Combine the plums, lime juice, ginger, chutney, apple jauice, cilantro and onion mixture in a small mixing bowl; set aside.