Marinated Flank Steak with Lime and Ginger Chutney

Makes 10 Servings

Tender flank steak with a sweet and savory chutney.


6 ounces (3/4 cup) corn oil
2 ounces (1/4 cup) sesame oil
4 ounces (1/2 cup) lime juice
1 fluid ounce Karo® Light Corn Syrup
2 tablespoons steak seasoning
2 teaspoons rosemary
1 teaspoon cayenne pepper
2 teaspoons ginger, fresh, minced
5 pounds flank steak

2 tablespoons butter
5 ounces (1 cup) onion, 1/4" dice
1/2 ounce (1 tbsp.) garlic, fresh, minced
3/8 ounce (1 tbsp.) ginger, fresh, minced
4 ounces (1 cup) raisins
4 ounces orange juice
2 fluid ounces Karo® Light Corn Syrup
2 limes, sectioned

For steak, combine oils, lime juice, corn syrup, steak seasoning, rosemary, cayenne pepper and ginger in a shallow pan.  Add flank steak.  Marinate refrigerated at least 1 hour.

For chutney, melt butter in large sauté pan.  Add onions and cook for 2 minutes or until translucent.  Add garlic and ginger and cook for 1 minute.  Add raisins and cook for 3 minutes.  Add orange juice and corn syrup.  Cook until most of the moisture has been evaporated.

Add chopped lime and cook 2 minutes.  Serve immediately or chill for later use.

Remove steak from marinade.  Discard marinade.  Grill steak to desired doneness.  Allow to rest for at least 5 minutes.  Slice into thin slices and serve with Lime and Ginger Chutney.