Photo of Grilled flank steak with mango chutney by WW

Grilled flank steak with mango chutney

Total Time
31 min
15 min
16 min
Mango chutney makes a beautiful contrast and adds some color to grill flank steak. Our sweet but spicy mango sauce tenderizes, and also adds great flavor to the steak. Flank steak can be tough it it's not prepared properly. You want to cook it quickly over high heat because flank steak will get chewier the longer that it's cooked. We let it rest for 5 minutes after cooking to seal in the juices. Serve flank steak with green beans. The chutney also tastes delicious with grilled pork or chicken.


Cooking spray

1 spray(s)

Uncooked lean flank steak

1 pound(s), trimmed of fat

Mango chutney


Pineapple juice


Apple cider vinegar

3 Tbsp


1½ tsp, tarragon-flavored

Hot pepper sauce

1½ Tbsp


2 medium clove(s), minced

Snow peas

3 cup(s), steamed


  1. Coat grill rack or broiler pan with cooking spray; preheat grill or broiler.
  2. Combine steak and remaining ingredients, except snow peas, in a large resealable plastic bag; seal and marinate in refrigerator for 15 minutes. Remove steak from bag; reserve marinade.
  3. Place steak on grill rack or broiler pan and cook 8 minutes on each side, turning once.
  4. Meanwhile, pour reserved marinade into a small saucepan. Bring to a boil; cook 1 minute, stirring occasionally. (Note: You must boil the marinade before serving it with the steak to prevent food-borne illnesses.)
  5. 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. Yields about 3 ounces of steak, 2 tablespoons of marinade and 3/4 cup of snow peas per serving.