Flank Steak with Grilled Mango and Mellon Chutney

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)

Prepare grill.
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

Cooking Light
JULY 2006

mealtime monday