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Photo: Becky Luigart-Stayner; Styling: Fonda Shaia Photo by: Photo: Becky Luigart-Stayner; Styling: Fonda Shaia

Barbecued Flank Steak with Chutney-Bourbon Glaze

Cooking Light MAY 1998

  • 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

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.

Nutritional Information

Amount per serving
  • Calories: 254
  • Calories from fat: 39%
  • Fat: 11.1g
  • Saturated fat: 4.6g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 0.4g
  • Protein: 22.8g
  • Carbohydrate: 13.9g
  • Fiber: 0.7g
  • Cholesterol: 57mg
  • Iron: 2.4mg
  • Sodium: 308mg
  • Calcium: 12mg
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Barbecued Flank Steak with Chutney-Bourbon Glaze recipe

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