Barbecued Flank Steak with Chutney-Bourbon Glaze

Barbecued Flank Steak with Chutney-Bourbon Glaze Recipe
Photo: Becky Luigart-Stayner; Styling: Fonda Shaia

Yield:

4 servings (serving size: 3 ounces steak and 2 tablespoons glaze)

Recipe from

Nutritional 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

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

Preparation

Prepare grill or broiler.

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.

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.

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

Note:

May 1998
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