Flank Steak With Grilled Mango and Watermelon Chutney |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A wonderful way to celebrate Fourth of July and the height of grilling season! The flank steak is seasoned with a rub of brown sugar, salt, cumin and garlic and cooks to a fine smoky-sweetness. The chutney is a classic combination of fruit, spices, vinegar and sugar and adds a summery note. This recipe was adapted from a popular cooking magazine. Ingredients:
1 tablespoon brown sugar |
1 teaspoon salt |
3/4 teaspoon ground cumin |
3 garlic cloves, minced |
1 1/2 lbs flank steaks, trimmed |
cooking spray |
2 mangoes, about 1 pound ripe and peeled, cut into quarters |
1 teaspoon olive oil |
1 cup onion, thinly vertically sliced |
1 tablespoon fresh ginger, peeled and minced |
1/3 cup cider vinegar |
2 tablespoons brown sugar |
2 tablespoons lime juice, fresh |
1/4 teaspoon salt |
1/4 teaspoon ground red pepper |
2 cups watermelon, seedless, finely diced about 1/4 pound |
1 1/2 tablespoons fresh cilantro, chopped |
1 1/2 tablespoons fresh mint, chopped |
mint sprig (optional) |
lime wedge (optional) |
Directions:
1. Spray the grill with cooking spray and preheat.
2. Combine first four ingredients in a small bowl.
3. Sprinkle mixture evenly over the steak.
4. Place steak on the grill, cook for approximately 8 minutes on each side or until desired degree or doneness.
5. Remove from grill and let rest for 10 minutes.
6. Cut the steak diagonally across the grain into thin slices.
7. For chutney, grill mango for approximately 4 minutes on each side. Cool and chop, set aside.
8. In a small saucepan, heat oil over medium high heat.
9. Add onion and saute for 4 minutes.
10. Add ginger, saute for one minute.
11. Add vinegar, 2 tablespoons sugar, juice, 1/4 teaspoon salt, and pepper, cook 5 minutes or until liquid is evaporated.
12. Stir in mango to mixture and cook 1 minute.
13. Remove from heat, stir in watermelon, cilantro, and mint.
14. Garnish with mint sprigs and lime wedges, serve.
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