Skirt Steak with Mango Chutney
You'll need to grab a few things at the store. This list is pretty long, but the price you'll pay for the beef is well worth it. Start with a skirt steak. You can grab a large one, a few small ones, it's up to you. Next, we'll need 3 mangoes, white vinegar (small), a red onion, golden raisins, garlic, red pepper flakes, cumin, chili powder, and kitchen essentials salt, black pepper, olive oil (or any type you like, IE, vegetable, corn, etc), and sugar.
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The first thing we want to do is get the chutney prepped. Go ahead and slice your mangoes. For the easiest way to slice them, cut the top end so it's flat, then use that as the bottom end, peel with a potato peeler, and then slice straight down. Cube the mango up after it's sliced. Then, dice the red onion and 2 cloves of garlic. Put this all on a plate and set aside for now. To prep the beef, just shake some seasoning on both sides. Chili powder, cumin, and salt and pepper, making sure your meat's well seasoned. Coat it with oil on both sides.
Cut your grill to medium and also take a medium sauce pan out to your side burner. While the grill's preheating, toss 1 cup of sugar and ¼ of white vinegar into the sauce pan. Next, place the mangoes, onion, garlic, raisins, and 1 teaspoon of red pepper flake into the pan. Let this come to a boil and then reduce the heat to a simmer. This isn't traditional mango chutney, but I like this version better with the meat. The ginger and mustard seeds in the original give a weird flavor to the meat in my opinion.
Throw that skirt steak on the grill and let it cook away for about 8 minutes on each side. We're looking for medium well on this particular cut. You can have it more on the rare side, but it may be tougher. There's a little bit of gristle in there that should cook a bit longer. Besides, the tenderness is all in the slicing.
When the chutney's reduced down to a syrupy consistency, go ahead and kill the heat. When the meat comes off the grill, let it rest for about 10 minutes before slicing. When you do slice, just make sure you go against the grain. The great thing about skirt steak is you can make those meat fibers really short. By going against the grain, the steak falls apart in your mouth like filet mignon. Top with the chutney and enjoy a little sweet and spicy treat.
The Best Tasting Grilled Skirt Steak Around
The Grilling Coach (Richard's website) is a recommended source for anything and everything you want to know about grilling. You can find all the information you need at: TheGrillingCoach.com
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