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Barbecued Flank Steak with Chutney-Bourbon Glaze

Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
Yield 4 servings (serving size: 3 ounces steak and 2 tablespoons glaze)

Ingredients

  • 1 (1-pound) flank steak
  • 1/3 cup peach chutney
  • 1/3 cup pineapple juice
  • 3 tablespoons bourbon or apple juice
  • 1 1/2 tablespoons rice wine vinegar
  • 1 1/2 tablespoons hot pepper sauce
  • 1/4 teaspoon salt
  • 2 garlic cloves, minced

Nutrition Information

  • calories 254
  • caloriesfromfat 39 %
  • fat 11.1 g
  • satfat 4.6 g
  • monofat 4.3 g
  • polyfat 0.4 g
  • protein 22.8 g
  • carbohydrate 13.9 g
  • fiber 0.7 g
  • cholesterol 57 mg
  • iron 2.4 mg
  • sodium 308 mg
  • calcium 12 mg

How to Make It

  1. Prepare grill or broiler.

  2. Trim fat from steak. Combine steak and remaining ingredients in a large zip-top plastic bag. Seal and marinate in refrigerator 15 minutes. Remove steak from bag, reserving marinade.

  3. Place steak on a grill rack or broiler pan. Cook 8 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices. Keep warm.

  4. Pour reserved marinade into a small saucepan. Bring to a boil; cook 1 minute, stirring occasionally. Serve with steak.