Ingredients
 
Steak:

• 1 tablespoon organic honey
• 1 teaspoon salt
• ¾ teaspoon organic ground cumin
• 3 organic garlic cloves, minced
• 1 (1.5 lb.) grass fed/organic flank steak, trimmed
• Cooking spray

 
Chutney:

• 2 organic ripe mangoes, each cut into quarters
• 1 teaspoon raw/organic olive oil
• 1 cup organic sliced sweet onion, thinly vertically
• 1 tablespoon organic fresh ginger, peeled & minced
• 1/3 cup apple cider vinegar
• 2 tablespoons organic brown sugar
• 2 tablespoons organic fresh lime juice
• ¼ teaspoon salt
• ¼ teaspoon ground red pepper
• 2 cups organic seedless watermelon, finely diced
• 1 ½ tablespoons organic fresh cilantro, chopped
• 1 ½ tablespoons fresh mint, chopped
• Organic mint sprigs
• Organic lime wedges

 
Instructions

• Prepare grill.
• To prepare steak, combine first 4 ingredients. Sprinkle steak evenly with sugar mixture. Place steak on grill rack coated with cooking spray; grill for 8 minutes on each side or until desired degree of doneness.
• Let stand 10 minutes. Cut steak diagonally across grain into thin slices.
• To prepare chutney, place mango on grill rack coated with cooking spray; grill 4 minutes on each side. Cool and chop. Set aside.
• Heat oil in a small saucepan over medium-high heat. Add onion; sauté 4 minutes. Add ginger; sauté 1 minute. Add vinegar, 2 tablespoons sugar, juice, 1/4 teaspoon salt, and pepper; cook 5 minutes or until liquid almost evaporates.
• Stir in mango; cook 1 minute. Remove from heat. Stir in watermelon, cilantro, and mint. Add mint sprigs and lime wedges, if desired.