Best Ww Grilled Flank Steak With Mango Chutney Recipes

CHARCOAL-GRILLED TUNA STEAKS WITH MANGO CHUTNEY

Charcoal-Grilled Tuna Steaks With Mango Chutney image

Provided by Jonathan Reynolds

Time 1h15m

Yield Serves 6

Number Of Ingredients 11

Ingredients

6 (8-ounce) tuna steaks, each 1 1/2 inches thick
1 tablespoon soy sauce
1 tablespoon olive oil
1/2 cup orange juice or blood orange juice (Oranfrizer brand preferred but not essential)
2 tablespoons grated ginger
1 mango, cut into 1/3-inch cubes
1 large yellow bell pepper, cut into 1/3-inch cubes
1 large red bell pepper, cut into 1/3-inch cubes
1 red onion, cut into 1/3-inch cubes
Salt and pepper
Leaves from 1 bunch cilantro, chopped

Steps:

Rub steaks with soy sauce and oil and marinate for 30 to 60 minutes.
In a large bowl, whisk together orange juice and ginger. Add mango, bell peppers and onion and set aside.
Prepare a charcoal grill for high-heat cooking. Season tuna with salt and pepper and grill, turning once, until desired doneness, about 2 minutes per side for rare, 3 minutes per side for medium-rare. Stir cilantro into mango mixture, season lightly with salt to taste and serve over tuna steaks.

Nutrition Facts : @context http, Calories 445, UnsaturatedFat 3 grams, Carbohydrate 18 grams, Fat 4 grams, Fiber 3 grams, Protein 80 grams, SaturatedFat 1 gram, Sodium 1129 milligrams, Sugar 11 grams, TransFat 0 grams

FLANK STEAK WITH GRILLED MANGO AND WATERMELON CHUTNEY

Flank Steak With Grilled Mango and Watermelon Chutney image

A wonderful way to celebrate Fourth of July and the height of grilling season! The flank steak is seasoned with a rub of brown sugar, salt, cumin and garlic and cooks to a fine smoky-sweetness. The chutney is a classic combination of fruit, spices, vinegar and sugar and adds a summery note. This recipe was adapted from a popular cooking magazine.

Provided by lauralie41

Categories Mango

Time 50m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

1 tablespoon brown sugar
1 teaspoon salt
3/4 teaspoon ground cumin
3 garlic cloves, minced
1 1/2 lbs flank steaks, trimmed
cooking spray
2 mangoes, about 1 pound ripe and peeled, cut into quarters
1 teaspoon olive oil
1 cup onion, thinly vertically sliced
1 tablespoon fresh ginger, peeled and minced
1/3 cup cider vinegar
2 tablespoons brown sugar
2 tablespoons lime juice, fresh
1/4 teaspoon salt
1/4 teaspoon ground red pepper
2 cups watermelon, seedless, finely diced about 1/4 pound
1 1/2 tablespoons fresh cilantro, chopped
1 1/2 tablespoons of fresh mint, chopped
mint sprig (optional)
lime wedge (optional)

Steps:

Spray the grill with cooking spray and preheat.
Combine first four ingredients in a small bowl.
Sprinkle mixture evenly over the steak.
Place steak on the grill, cook for approximately 8 minutes on each side or until desired degree or doneness.
Remove from grill and let rest for 10 minutes.
Cut the steak diagonally across the grain into thin slices.
For chutney, grill mango for approximately 4 minutes on each side. Cool and chop, set aside.
In a small saucepan, heat oil over medium high heat.
Add onion and saute for 4 minutes.
Add ginger, saute for one minute.
Add vinegar, 2 tablespoons sugar, juice, 1/4 teaspoon salt, and pepper, cook 5 minutes or until liquid is evaporated.
Stir in mango to mixture and cook 1 minute.
Remove from heat, stir in watermelon, cilantro, and mint.
Garnish with mint sprigs and lime wedges, serve.

Nutrition Facts : Calories 450, Fat 15.8, SaturatedFat 6.1, Cholesterol 69.7, Sodium 829.9, Carbohydrate 39.7, Fiber 3.1, Sugar 32, Protein 37.8

WW GRILLED FLANK STEAK WITH MANGO CHUTNEY

WW GRILLED FLANK STEAK WITH MANGO CHUTNEY image

Categories Beef Low Carb Grill/Barbecue

Number Of Ingredients 9

Ingredients

1 serving cooking spray (5 one-second sprays per serving)
1 pound raw lean flank steak, trimmed of fat
1/3 cup mango chutney
1/3 cup pineapple juice
3 Tbsp apple cider vinegar
1 1/2 tsp vinegar, tarragon-flavored
1 1/2 Tbsp hot pepper sauce
2 medium garlic clove(s), minced
3 cup snow peas, steamed

Steps:

Coat grill rack or broiler pan with cooking spray; preheat grill or broiler. Combine steak and remaining ingredients, except snow peas, in a large resealable plastic bag; seal and marinate in refrigerator for 15 minutes. Remove steak from bag; reserve marinade. Place steak on grill rack or broiler pan and cook 8 minutes on each side, turning once. Meanwhile, pour reserved marinade into a small saucepan. Bring to a boil; cook 1 minute, stirring occasionally. (Note: You must boil the marinade before serving it with the steak to prevent food-borne illnesses.) When steak is finished cooking, let it rest for 5 minutes, then cut it diagonally across the grain into thin slices. Serve with chutney sauce. Yields about 3 ounces of steak, 2 tablespoons of marinade and 3/4 cup of snow peas per serving.