Steak with Chutney Sauce
Chutney is an East Indian speciality that can range in texture from smooth to chunky and in flavor from sweet to tart. Use store-bought chutney and add rum and rice vinegar for a new dimension of flavor.
Ingredients
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1 1-1/2-pound beef flank steak
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2/3 cup pineapple juice
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1/3 cup mango chutney
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1 tablespoon rum or pineapple juice
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1 tablespoon rice vinegar
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1 clove garlic, minced
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1/4 teaspoon salt
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1/4 cup golden raisins
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1 teaspoon cornstarch
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Mango slices (optional)
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Fresh parsley sprigs (optional)
Directions
1.
Trim fat from steak. Score both sides in a diamond pattern, making shallow diagonal cuts 1 inch apart.
2.
For marinade, combine juice, chutney, rum, rice vinegar, garlic, and salt. Place in a resealable plastic bag set in a shallow dish. Add marinade; seal. Marinate in the refrigerator for 2 to 24 hours, turning occasionally.
3.
Drain steak, reserving marinade. Grill steak on rack of an uncovered grill directly over medium heat for 17 to 21 minutes or until medium doneness (160 degrees F), turning once.
4.
Meanwhile, for sauce, pour reserved marinade into a saucepan; stir in raisins and cornstarch. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more.
5.
To serve, thinly slice steak diagonally across the grain. Serve with sauce. If desired, garnish with mango and parsley. Makes 6 servings.
Nutrition information
Calories 269, Total Fat 8 g, Saturated Fat 3 g, Cholesterol 46 mg, Sodium 173 mg, Carbohydrate 22 g, Fiber 1 g, Protein 25 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Fruit .5, Other Carbohydrate 1, Lean Meat 3.5.
Percent Daily Values are based on a 2,000 calorie diet
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