Flank Steak With Grilled Mango and Watermelon Chutney

Ingredients:

Steak

* 1 tablespoon brown sugar
* 1 teaspoon salt
* 3/4 teaspoon ground cumin
* 3 garlic cloves, minced
* 1 1/2 lbs flank steaks, trimmed

Chutney

* 2 mangoes, about 1 pound ripe and peeled, cut into quarters
* 1 teaspoon olive oil
* 1 cup onions, thinly vertically sliced
* 1 tablespoon fresh ginger, peeled and minced
* 1/3 cup cider vinegar
* 2 tablespoons brown sugar
* 2 tablespoons lime juice, fresh
* 1/4 teaspoon salt
* 1/4 teaspoon ground red pepper
* 2 cups watermelons, seedless, finely diced about 1/4 pound
* 1 1/2 tablespoons fresh cilantro, chopped (feel free to use more)
* 1 1/2 tablespoons fresh mint, chopped (feel free to use more)
* a bunch of mint
* some lime wedges

Method:

1. Preheat BBQ. Combine first four ingredients in a small bowl. Rub mixture evenly over the steak. Place steak on the grill, cook for approximately 8 minutes on each side or until desired degree or doneness. Remove from grill and let rest for 10 minutes. Or whatever.

2. For chutney, grill mango for approximately 4 minutes on each side. Cool and chop, set aside.

3. In a small saucepan, heat oil over medium high heat. Add onion and saute for 4 minutes. Add ginger, saute for one minute. Add vinegar, 2 tablespoons sugar, juice, 1/4 teaspoon salt, and pepper, cook 5 minutes or until liquid is evaporated. Stir in mango to mixture and cook 1 minute. Remove from heat, stir in watermelon, cilantro, and mint. Garnish with mint sprigs and lime wedges, serve.

Comments:

* This meal rules. Seriously.
* Feel free to go ape-shit with the fresh herbs
* from this original recipe

Honey-Ginger Grilled Salmon

Ingredients:

* 2 - 4 teaspoons of ground or finely chopped ginger
* 1 - 3 bulbs of crushed or finely chopped garlic
* 1/3 cup soy sauce (or Tamari)
* 1/3 cup orange juice
* 1/4 cup honey
* 1/4 - 1/2 red onion, chopped
* 1 - 2 salmon fillet(s)

Method:

1. In a large zip-lock bag, combine ginger, garlic, soy sauce, orange juice, honey, and green onion; mix well.

2. Place salmon in bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate for 15 to 30 minutes (note: you could let it marinade longer, if you've got the time).

3. Preheat an outdoor grill for medium heat and lightly oil grate.
Remove salmon from marinade, shake off excess, and discard remaining marinade.

4. Grill for 12 to 15 minutes per inch of thickness, or until the fish flakes easily with a fork.

Comments:

* For a bigger kick go nuts with the ginger... hey, it's good for you.
* You could leave the fish in the marinade overnight... if you're good at planning ahead.
* in picture above, salmon is served with pan fried green beans.
* Based on this original recipe.