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Flank Steak with Fresh Mint Chutney

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Servings: Serves 4

Cook Time: 15 minutes

Prep Time: 10 minutes


1 each jalapeno, deveined, seeded, and coarsely chopped
1/4 cup Onion, coarsely chopped
1 cup Fresh mint leaves, packed
1 teaspoon Minced fresh ginger
2 tablespoons Fresh lemon juice
2 tablespoons Water
1/4 teaspoon sea salt
2 teaspoons Olive oil
1 1/2 lbs flank steak


1. Place the jalapeno and onion in a food processor or blender. Process to finely chop, scraping down the sides of the bowl once or twice. Add mint and ginger and continue processing to chop the mint, scraping down the sides once or twice. Add lemon juice, water, and salt and process to form a loose, moistpaste. Transfer to a bowl and set aside to allow flavors to meld.
2. Heat oil in a large nonstick skillet over high heat. Add steak and sear 3 to 4 minutes until nicely browned on each side. Reduce heat to medium and cook steak another 3 minutes on each side. Transfer to a cutting board and let rest5 minutes.
3. Cut the steak into thin slices against the grain. Arrange on 4 plates. Top with mint chutney and serve.
Source: Hannaford fresh Magazine, November - December 2011

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 280 kcal (14%)
Calories from Fat 108 kcal (0%)
Total Fat 12 g (18%)
Saturated Fat 4 g (20%)
Cholesterol 105 mg (35%)
Sodium 250 mg (10%)
Total Carbohydrates 6 g (2%)
Dietary Fiber 2 g (8%)
Protein 38 g (63%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a

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