This is my favorite fajita marinade. Marissa and I got it from a Central Market class.
Chutney-Bourbon Glazed Flank Steak
Serves 4
1/3 cup minced onion
1/3 cup minced bell pepper
½ cup peach or mango chutney
1/3 cup pineapple juice
3 tablespoons bourbon
1 ½ tablespoons rice wine vinegar
1 ½ tablespoons hot pepper sauce
2 cloves garlic, minced
½ teaspoon salt
1 pound flank steak, trimmed
Combine the first 9 ingredients in a large zip-top plastic bag. Add steak. Seal bag and marinate in the refrigerator for 30 minutes. While the steak is marinating, preheat the grill or broiler.
Remove the steak from the bag, reserving marinade. Place steak on grill rack or broiler pan; cook on each side to desired degree of doneness. Cut steak diagonally across the grain into thin slices; keep warm.
Pour reserved marinade in a small saucepan. Bring to a boil; cook for 3 minutes, stirring occasionally. Serve with steak.
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