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.

Source: Diabetic Living Magazine


Recipe Summary

20 mins
2 hrs 35 mins


Ingredient Checklist


Instructions Checklist
  • Trim fat from steak. Score both sides in a diamond pattern, making shallow diagonal cuts 1 inch apart.

  • 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.

  • 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 degrees F), turning once.

  • 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.

  • To serve, thinly slice steak diagonally across the grain. Serve with sauce. If desired, garnish with mango and parsley.

Nutrition Facts

1 serving
230 calories; protein 25.2g; carbohydrates 15.3g; dietary fiber 0.9g; sugars 8.9g; fat 6.7g; saturated fat 2.7g; cholesterol 47.1mg; vitamin a iu 99.5IU; vitamin c 5.8mg; folate 16.3mcg; calcium 46.7mg; iron 2.1mg; magnesium 32.5mg; potassium 480.9mg; sodium 189.2mg.

3 1/2 lean protein, 1 other carbohydrate, 1/2 fruit