Barbecued Flank Steak with Chutney-Bourbon Glaze

Yield: 4 servings (serving size: 3 ounces steak and 2 tablespoons glaze)

Ingredients

• 1  (1-pound) flank steak
• 1/3  cup  peach chutney
• 1/3  cup  pineapple juice
• 3  tablespoons  bourbon or apple juice
• 1 1/2  tablespoons  rice wine vinegar
• 1 1/2  tablespoons  hot pepper sauce
• 1/4  teaspoon  salt
• 2  garlic cloves, minced

Preparation

Prepare grill or broiler.

Trim fat from steak. Combine steak and remaining ingredients in a large zip-top plastic bag. Seal and marinate in refrigerator 15 minutes. Remove steak from bag, reserving marinade.

Place steak on a grill rack or broiler pan. Cook 8 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices. Keep warm.

Pour reserved marinade into a small saucepan. Bring to a boil; cook 1 minute, stirring occasionally. Serve with steak.

Nutritional Information

Calories:

254 (39% from fat)

Fat:

11.1g (sat 4.6g,mono 4.3g,poly 0.4g)

Protein:

22.8g

Carbohydrate:

13.9g

Fiber:

0.7g

Cholesterol:

57mg

Iron:

2.4mg

Sodium:

308mg

Calcium:

12mg