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.
1 tablespoon brown sugar
1 teaspoon salt
3/4 teaspoon ground cumin
3 garlic cloves, minced
1 (1 1/2-pound) flank steak, trimmed
2 peeled ripe mangoes, each cut into quarters (about 1 pound)
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.
To prepare chutney, place mango on grill rack coated with cooking spray; grill 4 minutes on each side. Cool and chop. Set aside.
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.
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.
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!
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.
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