Barbecued Flank Steak with Chutney-Bourbon Glaze
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INGREDIENTS INGREDIENTS 1/3 cup peach or mango 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 2 garlic cloves, minced 1/4 teaspoon salt One (1-pound) flank steak, trimmed Combine chutney, pineapple juice, bourbon, vinegar, hot sauce, garlic and salt in a large zip-top plastic bag. Add steak. Seal bag and marinate in refrigerator for 10 minutes. While the steak is marinating, preheat the grill or broiler. Remove the steak from the bag, reserving marinade. Place steak on grill rack or broiler pan; cook for 8 minutes on each side or until desired degree of doneness. Cut steak diagonally across the grain into thin slices; keep warm. Pour reserved marinade into a small saucepan. Bring to a boil; cook for 1 minute, stirring occasionally. Serve with steak. Makes 4 servings