The Crier’s “Recipe of the Week”
Flank Steak with Quick Cherry Chutney
With cherry juice in the marinade and the spiced cherry chutney with just the right amount of sweet and tang, tender, juicy steak gets a fruity twist. The chutney can be made to eat right away or made ahead. Try it on pork, chicken or fish or with cheese and crackers. Preparation Time: 20 minutesMarinating Time: up to 24 hoursCooking Time: 20 minutesGrilling Time: 12 minutesServes 6 to 8; Chutney yields 1 cup (250 mL) 1-1/2 cups (375 mL) pitted Ontario Red Tart Cherries with juice (364 g)1 tbsp (15 mL) Ontario Sunflower Oil or vegetable oil2 tsp (10 mL) Dijon mustardSalt and freshly ground black pepper1 Ontario Beef Flank Steak (about 900 g)1 tbsp (15 mL) butter or vegetable oil3 Ontario Green Onions, thinly sliced1 clove Ontario Garlic, minced1/2 tsp (2 mL) mustard seeds1/4 tsp (1 mL) each ground cinnamon and ground cuminPinch crushed red pepper flakes1/4 cup (50 mL) each Ontario Honey and red wine vinegar1 tbsp (15 mL) chopped fresh Ontario Coriander (Cilantro) Leaves Spoon 1/4 cup (50 mL) of juice from the cherries into liquid measuring cup. Set remaining cherries and juice aside. Add oil, mustard, 1/4 tsp (1 mL) each salt and pepper to measuring cup; whisk to combine for marinade. Using sharp knife, gently score steak across the grain 3 or 4 times on each side. Place in large shallow dish or sealable plastic bag, pour in marinade; turn to coat. Cover; refrigerate for at least 4 hours or for up to 1 day. Meanwhile, in small saucepan, melt butter over medium heat. Cook green onions, garlic, mustard seeds, cinnamon, cumin, red pepper flakes and 1/8 tsp (0.5 mL) of salt, stirring for 3 minutes or until onions are softened. Stir in reserved cherries and juice, honey and vinegar; bring to boil. Reduce heat, boil gently, stirring often and mashing cherries, for about 15 minutes or until chutney is thickened and flavours are blended (it will thicken more upon cooling). Remove from heat; let cool to room temperature. (Cover and refrigerate for up to 1 week. Let warm to room temperature before serving.) To serve, remove steak from marinade, discarding marinade. Season steak with salt and pepper. Place on grill over medium-high heat. Grill, covered, turning once for 5 to 6 minutes per side, until steak reaches internal temperature of 145°F (63°C) for medium-rare. Transfer to cutting board, tent with foil and let rest for 5 minutes. Stir coriander into chutney; season to taste with salt. Cut steak into thin slices across the grain; serve chutney spooned over top. Variation: Substitute Ontario Sweet Cherries or chopped Ontario Yellow Plums (or a mixture) for the Ontario Red Tart Cherries. Use 2 tbsp (25 mL) red wine vinegar in the marinade instead of cherry juice if unavailable. Nutritional Information:1 Serving (When recipe serves 8):PROTEIN: 25 gramsFAT: 11 gramsCARBOHYDRATE: 13 gramsCALORIES: 255FIBRE: 1 gramSODIUM: 240 – Printed with permission from Foodland Ontario
