What’s for Dinner? Cayenne-Rubbed Flank Steak and Pineapple Chutney

By Caitlin Klein in Food on Dec 28, 2010 7:00PM

Cold, frosty days are looming ahead with no end in sight, but you can bring a little tropical flavor into your life with a few easy ingredients that are readily available, even in winter. Blast some reggae on your kitchen radio and imagine the warmer days to come.

Chicagoist’s Cayenne-Rubbed Flank Steak and Pineapple Chutney (serves two to three)

Spice Rub:
1 tablespoon ground cayenne pepper
1 tablespoon chili powder
1 teaspoon paprika
½ teaspoon salt
1/8 teaspoon ground cloves

Pineapple Chutney:
1 can of pineapple chunks, drained and chopped
1 mango, diced
1 jalapeño pepper, diced (seeds are optional and will add a little more heat)
1 tomato, seeded and diced
4 tablespoons cilantro, chopped
1 tablespoon fresh lime juice

You’re also going to need:
2/3 pound flank steak
2 lime slices

Note: Flank steak is an easy choice on the weeknights because it is affordable and easy to cook quickly. It is a thin cut, so you won't need much time in the pan.

In a small bowl, mix together the spice rub. Using your fingers, generously cover each side of the flank steak and rub into the meat. Allow to rest at room temperature while you prepare the pineapple chutney.

In a large bowl, mix together all chutney ingredients except lime juice; stir in lime juice just before serving.

Pan sear the flank steak in a heavy bottomed skillet or grill pan, about 4 minutes on each side. Cut into slices and serve with a wedge of lime. Top with the chutney. Close your eyes and picture yourself somewhere much, much warmer.