Barbecued Flank Steak with Chutney-Bourbon Glaze

Name: Barbecued Flank Steak with Chutney-Bourbon Glaze
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps bourbon or apple juice; 454 grams flank steak; 2 garlic cloves, minced; 79 milliliters peach chutney; 2 Tbsps hot pepper sauce; 79 milliliters pineapple juice; 2 Tbsps rice wine vinegar; 0 teaspoons salt

Barbecued Flank Steak with Chutney-Bourbon Glaze might be just the main course you are searching for. This recipe makes 4 servings with 180 calories, 25g of protein, and 6g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. 1 person found this recipe to be flavorful and satisfying. It is a good option if you're following a gluten free and dairy free diet. If you have rice wine vinegar, flank steak, peach chutney, and a few other ingredients on hand, you can make it. To use up the rice wine vinegar you could follow this main course with the Red Velvet Mug Cake as a dessert. It can be enjoyed any time, but it is especially good for valentin day. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Prepare grill or broiler.

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Broiler

Grill

Trim fat from steak.

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Steak

Combine steak and remaining ingredients in a large zip-top plastic bag. Seal and marinate in refrigerator 15 minutes.

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Steak

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Ziploc Bags

Remove steak from bag, reserving marinade.

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Marinade

Steak

Place steak on a grill rack or broiler pan. Cook 8 minutes on each side or until desired degree of doneness.

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Steak

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Broiler Pan

Grill

Cut steak diagonally across grain into thin slices. Keep warm.

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Grains

Steak

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

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Marinade

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Sauce Pan

Serve with steak.

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Steak

Equipment

Ingredients

Servings:

3Tbsps

bourbon or apple juice 454grams

flank steak 2

garlic cloves, minced 79milliliters

peach chutney 2Tbsps

hot pepper sauce 79milliliters

pineapple juice 2Tbsps

rice wine vinegar 0teaspoons

salt

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Flora Springs Napa Valley Merlot. It has 4.2 out of 5 stars and a bottle costs about 18 dollars.

Flora Springs Napa Valley Merlot

Bursting with big black cherry, juniper berry and black licorice flavors, easing into notes of cardamom, cinnamon, and gentle vanilla creme. There's an intriguing granite minerality to the wine along with a toasty, sweet oak profile in the finish. This is a wonderful stand-alone wine, but can be paired with a variety of dishes. It's forceful personality make it a good match for almost anything a Cabernet would be paired with, a favorite steak dish for instance, yet the wine's tannin structure is soft enough to pair with eggplant parmesan or your favorite chicken dish.