FRIDAY NIGHT DINNER -- flank steak with grilled mango and watermelon chutney

     FLANK STEAK with GRILLED MANGO and WATERMELON CHUTNEY
                          adapted from Cooking Light Magazine

STEAK:
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 3/4 teaspoon ground cumin
• 3 garlic cloves, minced
• 1 (1 1/2-pound) flank steak, trimmed
• Cooking Spray
CHUTNEY:
• 2 peeled ripe mangoes, each cut into quarters
• 1 teaspoon olive oil
• 1 cup thinly vertically sliced onion
• 1 tablespoon minced peeled fresh ginger
• 1/3 cup cider vinegar
• 2 tablespoons brown sugar
• 2 tablespoons fresh lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon ground red pepper
• 2 cups finely diced seedless watermelon
• 1 1/2 tablespoons chopped fresh cilantro
• 1 1/2 tablespoons shopped fresh mint

1.  Prepare grill.
2.  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.
3.  To prepare chutney, place mango on grill rack coated with cooking spray, grill 4 minutes on each side.  Cool and chop.  Set aside.
4.  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, lime juice, 1/4 teaspoon salt, and red pepper; cook 5 minutes or until liquid almost evaporates.  Stir in mango; cook 1 minutes,  Remove from heat.  Stir in watermelon, cilantro, and mint.