|Grilled Steak with Mango Watermelon Relish|
A few items I picked up at my newly renovated Shoprite were flank steak, a whole watermelon, a couple mangoes, asparagus, and a half dozen ears of corn. The sweet and savory food combinations are a favorite of mine so I set about developing a recipe to use the meats and fruits and vegetables I had on hand and which was easy to throw together.
Grilled Steak with Mango Watermelon Relish is a marriage of a slightly salty and savory grilled steak and a cool, sweet relish with a bite from diced red onion. My family is not a fan of what they call "sweet meat" (meats combined with fruit) so I was the only one who enjoyed the steak with the fruit relish. No worries as many of my dinners can be suited to the tastes of the diners. Since my family opted out of the mango relish, they were able to have the grilled steak which benefited from the soy sauce and bourbon marinade. With sides of steamed asparagus, corn on the cob, and some pasta salad leftover from a party on Sunday, dinner was a success.
If you are on the lookout for a new way to serve a grilled steak, give Grilled Steak with Mango Watermelon Relish a try.
Grilled Steak with Mango Watermelon Relish
for marinade --
1/4 cup soy sauce
2 tablespoons bourbon
1 tablespoon Worcestershire sauce
juice of 1 lime
2 tablespoons brown sugar
2 garlic cloves, chopped
1 flank steak, about 1 3/4 pounds
for relish --
1 mango, diced
1/4 cup cucumber, diced
1/2 cup watermelon, diced
2 tablespoons red onion, diced
In a large resealable bag, combine the soy sauce, bourbon, Worcestershire sauce, lime juice, brown sugar, and garlic. Add the steak, seal bag and marinate for 30 minutes at room temperature or 2 - 4 hours in the refrigerator.
Meanwhile, combine the mango, cucumber, watermelon and red onion in a small bowl. Set aside.
Heat grill to medium high heat. Grill the steak for 3 - 5 minutes per side. Do not overcook the steak or it will be tough. Flank steak is best served medium rare. Remove from grill and allow to rest for 5 minutes. Slice thinly against the grain and serve topped with the relish.