Patti Buck’s Mangonnay Steak


24-ounce top sirloin steak

1/3 cup chardonnay

8-ounce jar mango chutney

1 tablespoon Worcestershire sauce

1 tablespoon A-1 steak sauce

1 tablespoon cracked pepper

1 tablespoon herbs of Provence

1 tablespoon dried lavender

cup diced fresh cilantro

2 bunches fresh watercress

1 fresh mango


In a Ziploc bag, combine chardonnay, chutney, Worcestershire, A-1 sauce, cracked pepper and herbs of Provence. Place steak in bag, seal, shake and let sit for 5 minutes.

Place steak on preheated grill and cook for 15 minutes.

Dice mango and cilantro, then set aside.

Rinse watercress, shake to dry, then tear into pieces and place on a plate.

Cut steak into slices and arrange gently on top of watercress.

Garnish with mango, cilantro and lavender.