Grilled Flank Steak with Mango Chutney

Serves 4
Prep time: 12 minutes, Marinating time: 15 minutes, Cooking time: 10 minutes

cooking spray
1 pound flank steak, trimmed of fat (also called skirt steak)
1/3 cup mango chutney
1/3 cup pineapple juice
3 Tbsp apple cider vinegar
1 1/2 tsp vinegar, tarragon-flavored (I used white wine vinegar)
1 1/2 Tbsp hot pepper sauce
2 clove garlic, minced

1. Coat grill rack or broiler pan with cooking spray; preheat grill or broiler.

2. Combine steak and remaining ingredients in a large zip-top 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 5 minutes on each side,
turning once, or until done.

3. Meanwhile, pour reserved marinade into a small saucepan. Bring to a boil; cook 1 minute, stirring occasionally.

4. 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.

Served with green beans and roasted potato slices (drizzled with olive oil and coarse sea salt, baked at 400 until done.)

Results: this was very easy to make and so good! Chris said the FedEx man actually stopped by while he was grilling to ask what we were having because it smelled so good. The marinade was sweet, with just a hint of spice to it. Definitely making this one again! Henry said the meat took "too long to chew." Both boys loved the potatoes.

Recipe from Weight Watchers