Flank Steak with Grilled Mango and Watermelon Chutney

4 Reviews
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6 servings (serving size: 3 ounces beef and 1/2 cup chutney)
By Julianna Grimes Bottcher
July 2006
RECIPE BY Cooking Light

Pair watermelon and mango with lean flank steak for a high-protein main dish that's packed with vitamins, minerals, and fiber. Like watermelon, mangoes are full of powerful antioxidants that can help fight heart disease and some forms of cancer.

Ingredients

  • Steak:
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 3/4 teaspoon ground cumin
  • 3 garlic cloves, minced
  • 1 (1 1/2-pound) flank steak, trimmed
  • Cooking spray
  • Chutney:
  • 2 peeled ripe mangoes, each cut into quarters (about 1 pound)
  • 1 teaspoon olive oil
  • 1 cup thinly vertically sliced onion
  • 1 tablespoon minced peeled fresh ginger
  • 1/3 cup cider vinegar
  • 2 tablespoons brown sugar
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 2 cups finely diced seedless watermelon (about 3/4 pound)
  • 1 1/2 tablespoons chopped fresh cilantro
  • 1 1/2 tablespoons chopped fresh mint
  • Mint sprigs (optional)
  • Lime wedges (optional)

Nutritional Information

  • Calories 274
  • Caloriesfromfat 24%
  • Fat 7.4g
  • Satfat 2.5g
  • Monofat 2.9g
  • Polyfat 0.4g
  • Protein 25.7g
  • Carbohydrate 26.8g
  • Fiber 2.3g
  • Cholesterol 37mg
  • Iron 2.3mg
  • Sodium 553mg
  • Calcium 57mg

How to Make It

Step 1

Prepare grill.

Step 2

To prepare steak, combine first 4 ingredients. Sprinkle steak evenly with sugar mixture. Place steak on grill rack coated with cooking spray; grill for 8 minutes on each side or until desired degree of doneness. Let stand 10 minutes. Cut steak diagonally across grain into thin slices.

Step 3

To prepare chutney, place mango on grill rack coated with cooking spray; grill 4 minutes on each side. Cool and chop. Set aside.

Step 4

Heat oil in a small saucepan over medium-high heat. Add onion; sauté 4 minutes. Add ginger; sauté 1 minute. Add vinegar, 2 tablespoons sugar, juice, 1/4 teaspoon salt, and pepper; cook 5 minutes or until liquid almost evaporates. Stir in mango; cook 1 minute. Remove from heat. Stir in watermelon, cilantro, and mint. Add mint sprigs and lime wedges, if desired.

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Ratings & Reviews

LouisePearl's Review

heatmart
June 28, 2012
This chutney is a summertime treat! Next time I serve it I'll choose a more tender cut of beef, bur regardless, this is worth cooking!

martinileigh's Review

LaniBird
June 30, 2011
I made this dish for guests last minute and the chutney was amazing. I, however, forgot to buy cilantro and all I had was basil on hand. I used basil instead and the recipe still turned out amazing (although I think that the basil amplified the heat of the chili flakes). Even my picky-eater guest loved the chutney. Very interesting flavors and combinations. I will make it again. I served it with an arugula, parmesan, and grapefruit salad and garlic bread.

heatmart's Review

martinileigh
May 21, 2011
Absolutely yummy! Only prepared with half the amount of onion and used 1 tsp of ground ginger since I forgot fresh ginger at the store, but it turned out perfect. The flavors of the chutney were amazing. Can't wait to make for company!

LaniBird's Review

LouisePearl
August 27, 2010
I've never had a chutney before, and I am so glad this was my first one. After searching recipes to use up an abundance of watermelon, we decided to try this. I love the way flavors in the chutney meld together, and the red pepper gives it a subtle heat. The seasoning on the flank steak was the perfect compliment to the chutney. We a fair bit of chutney leftover, and are excited to try it on grilled pork, chicken, and fish.