Chutney-Marinated Flank Steak
In India, chutney is the bold sidekick that makes every bite pop. The word itself comes from the Hindi chaṭnī, from cāṭnā, "to taste." Aara Khatti Meethi Chutney (khatti meethi means "sour-sweet") blends coriander, mint, tamarind, green chili and ginger into a bright green sauce that's usually drizzled over chaat, India's beloved street snacks. Chutney is a world traveler, too: it sailed to Britain, where mango chutney became a pantry staple, and to the Caribbean with Indian sugar workers in the 1800s. This one is in our Savory Sauce Cruise, our lineup of sauces from around the world. Here it does double duty as a marinade, soaking into flank steak overnight so all you have to do tomorrow is fire up the pan. Serve it over rice, with veggies or tucked into tortillas.
Fun fact: Chutney in a tortilla? California got there first. In the early 1900s, Punjabi farmworkers in the Imperial Valley married into Mexican families, and their kitchens served roti and chicken curry right alongside Mexican favorites. And chutney is so beloved it even has its own music genre: chutney music, a mash-up of Indian folk songs with calypso and soca born in Trinidad and Tobago.
No grilling skills needed. If you can zip a bag, you can make this.
Servings: 4
Prep Time: 5 mins, plus overnight marinating
Cook Time: 6–16 mins, depending on doneness
Equipment
- Large zip-top bag
- Grill pan, skillet or outdoor grill
- Tongs
- Cutting board and sharp knife
- Meat thermometer (optional, but helpful)
What You Need
- About 1/2 cup Aara Khatti Meethi Chutney, enough to coat
- 1 flank steak (about 1 1/2–2 pounds)
- 1–2 tablespoons olive oil
- Salt and pepper, to taste
- Rice, veggies or tortillas, for serving
How to Cook it
- Marinate the steak. Put the flank steak and chutney in a zip-top bag, squeeze out the air and massage the bag until every inch is coated.
- Refrigerate overnight. Let it soak up all that tangy, herby flavor.
- Bring it out. Take the steak out of the fridge about 30 minutes before cooking so it cooks evenly.
- Season with salt and pepper. Sprinkle both sides.
- Heat the olive oil. Warm your grill pan or skillet over medium-high heat and add the olive oil.
- Cook to your liking. Use the chart below. We went medium-rare.
- Let it rest. 5–10 minutes on a cutting board keeps it juicy.
- Slice against the grain. Cut thin strips across the lines of the meat for the most tender bites.
- Serve and enjoy! Pile it over rice, add a side of veggies or wrap it up in warm tortillas.
How Long to Cook It
Approximate times for a flank steak about 1 inch thick over medium-high heat. Thinner steaks cook faster, so a meat thermometer is your best friend. Pull the steak off the heat about 5°F early, since it keeps cooking while it rests.
| Doneness | Inside looks | Internal temp | Time per side |
|---|---|---|---|
| Rare | Cool, red center | 120–125°F | 3–4 mins |
| Medium-rare | Warm, red-pink center | 130–135°F | 4–5 mins |
| Medium | Warm, pink center | 140–145°F | 5–6 mins |
| Medium-well | Slightly pink center | 150–155°F | 6–7 mins |
| Well-done | No pink | 160°F and up | 7–8 mins |
Food safety tip: the USDA recommends cooking steak to at least 145°F, then letting it rest for 3 minutes.
Our Tips
Not a steak person? This chutney marinade is just as good on chicken thighs, lamb or paneer. Cook chicken until it reaches 165°F inside.
Wanna put a fun spin on flavor? Make this same recipe with a different sauce from your Savory Sauce Cruise. New place, new taste!