Flank Steak with Grilled Mango and Watermelon Chutney
Elevate your summer grilling game with this bold and vibrant Flank Steak with Grilled Mango and Watermelon Chutney! Tender, smoky flank steak is perfectly seasoned with a blend of garlic, smoked paprika, and cumin before sizzling to perfection on the grill. The real star, however, is the fresh and zesty chutney—a sweet and tangy mix of charred mango, caramelized watermelon, lime juice, and a hint of jalapeño heat, balanced by a touch of honey and aromatic cilantro. This recipe is a delightful combination of smoky, savory, and fruity flavors, making it a show-stopping dinner centerpiece. Ready in just 35 minutes, it’s an ideal choice for a quick yet impressive backyard barbecue or weeknight treat. Perfectly paired with a crisp green salad or grilled veggies, this dish is a summertime masterpiece bursting with freshness and flair.
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Recipe Information
Ingredients
- 1 pound flank steak
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 whole fresh mango
- 2 cups fresh watermelon
- 0.25 cup red onion
- 1 whole jalapeño
- 2 tablespoons lime juice
- 2 tablespoons fresh cilantro
- 1 teaspoon honey
- 2 teaspoons vegetable oil
Instructions
Preheat your grill to medium-high heat (about 400°F).
In a small bowl, mix olive oil, garlic powder, smoked paprika, ground cumin, salt, and black pepper. Rub this mixture evenly over both sides of the flank steak.
Peel and slice the mango into large, flat pieces (about 1/2-inch thick). Cut the watermelon into 1-inch cubes.
Lightly brush the mango slices and watermelon cubes with vegetable oil to prevent sticking to the grill.
Grill the flank steak for 4–5 minutes per side for medium-rare, or adjust the time for your desired doneness. Remove from the grill, cover lightly with foil, and let rest for 5–10 minutes.
Place the mango slices and watermelon cubes on the grill. Grill the mango for 2–3 minutes per side, just until char marks appear. Grill the watermelon cubes for 1–2 minutes on each side so they are slightly caramelized. Remove and cool slightly.
Dice the grilled mango and combine it in a bowl with the grilled watermelon cubes. Add the finely chopped red onion, minced jalapeño (seeds removed for less heat), lime juice, chopped cilantro, and honey. Toss gently to combine into a chutney.
Slice the flank steak thinly against the grain and serve it on a platter. Top with a generous spoonful of the grilled mango and watermelon chutney. Serve immediately.
Nutrition Facts
Calories |
1706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.1 g | 132% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 11.0 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 4058 mg | 176% | |
| Total Carbohydrate | 68.4 g | 25% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 51.0 g | ||
| Protein | 137.7 g | 275% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 131 mg | 10% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2295 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
