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Jamaican-Style Flank Steak

Source of Recipe


(Washington Post)






List of Ingredients



• 4 tablespoons chutney, such as Major Grey's
  
• 4 tablespoons freshly squeezed lime juice
  
• 1 tablespoon grated or minced lime zest
  
• 1 tablespoon peeled, grated ginger root
  
• 2 cloves garlic, minced
  
• 1 scotch bonnet chili pepper, seeded and minced
  
• 2 teaspoons Jerked Spices (recipe follows)
  
• 1 flank steak (11/2 to 2 pounds)
  
• Coarse salt to taste
  
• Vegetable oil for the rack
  
• Jerked Spices:
  
• 2 teaspoons ground allspice
  
• 1 teaspoon freshly ground black pepper
  
• 1 teaspoon ground cinnamon
  
• 2 teaspoons ground coriander
  
• 1 teaspoon ground cumin
  
• 1/2 teaspoon ground nutmeg
  
• 1/2 teaspoon dried thyme
  






Instructions



1. In a bowl, whisk together the chutney and lime juice. Whisk in the lime zest, ginger, garlic, chili pepper and 2 teaspoons of the spice mixture. Set aside.
   
   
2. Pat the steak dry. If desired, trim any excess fat. Place the steak in a large baking dish and pour the marinade evenly over the surface, turning to coat both sides. Cover and refrigerate, turning the meat once, for at least 2 hours but no longer than 24 hours.
   
   
3. Discard the marinade, season both sides of the steak with the salt and allow it to stand at room temperature for 20 minutes before grilling.
   
   
4. Preheat the grill on high.
   
   
5. Brush both the grill rack and the steak with oil. Grill the steak, turning once, until cooked to the desired degree of doneness, 10 to 12 minutes total for medium-rare. Transfer the steak to a cutting board and set aside to rest for 10 minutes prior to slicing.
   
   
6. To serve, use a sharp knife to thinly slice the steak on the diagonal against the grain. Transfer the slices to a platter and serve immediately.
   
   
7. For spice mix, in a small bowl, combine all of the ingredients. (May transfer to a resealable container and keep at room temperature for several months.) Makes about 3 tablespoons.
   
   
8. 4 servings. Per serving: 441 calories, 50 gm protein, 13 gm carbohydrates, 21 gm fat, 96 mg cholesterol, 9 gm saturated fat, 300 mg sodium, 2 gm dietary fiber