Steak with Chutney Sauce

Steak with Chutney Sauce

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From: Diabetic Living Magazine

Chutney is an East Indian specialty that can range in texture from smooth to chunky and in flavor from sweet to tart. Mixing store-bought chutney with rum and rice vinegar for this steak marinade adds a whole new dimension of flavor to this meal.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1½ pounds beef flank steak
  • ⅔ cup pineapple juice
  • ⅓ cup mango chutney
  • 1 tablespoon rum or pineapple juice
  • 1 tablespoon rice vinegar
  • 1 clove garlic, minced
  • ¼ teaspoon salt
  • ¼ cup golden raisins
  • 1 teaspoon cornstarch
  • Mango slices (optional)
  • Fresh parsley sprigs (optional)

Preparation

  • Prep

  • Ready In

  1. Trim fat from steak. Score both sides in a diamond pattern, making shallow diagonal cuts 1 inch apart.
  2. For marinade, combine juice, chutney, rum, rice vinegar, garlic and salt. Place in a resealable plastic bag set in a shallow dish. Add steak; seal. Marinate in the refrigerator for 2 to 24 hours, turning occasionally.
  3. Drain steak, reserving marinade. Grill steak on rack of an uncovered grill directly over medium heat for 17 to 21 minutes or until medium doneness (160°F), turning once.
  4. Meanwhile, for sauce, pour reserved marinade into a saucepan; stir in raisins and cornstarch. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more.
  5. To serve, thinly slice steak diagonally across the grain. Serve with sauce. If desired, garnish with mango and parsley.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 230 calories; 7 g fat(3 g sat); 1 g fiber; 15 g carbohydrates; 25 g protein; 16 mcg folate; 47 mg cholesterol; 9 g sugars; 100 IU vitamin A; 6 mg vitamin C; 47 mg calcium; 2 mg iron; 189 mg sodium; 481 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 3½ lean protein, 1 other carbohydrate, ½ fruit

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