Grilled Flank Steak with Sweet & Sour Sauce

The dried-apricot based basting sauce for this marvelous steak also makes a delicious sauce to serve with the steak. Just be sure that you do not dip the basting brush--which has been used to coat the uncooked meat--back into the mixture to be used for the sauce.

1/2 cup chopped dried apricots
1-1/4 cups carrot juice
2 tablespoons apricot all-fruit spread
2 tablespoons honey
2 tablespoons red wine vinegar
1 tablespoon plus 1 teaspoon Dijon mustard
1 teaspoon ground ginger
1/4 teaspoon salt
1 pound well-trimmed beef flank steak

1 In a small saucepan, combine the apricots and 3/4 cup of the carrot juice. Bring to a boil over medium heat, reduce the heat to a simmer, cover, and cook until the apricots are very soft and tender, about 20 minutes.
2 Transfer the apricots and liquid to a food processor. Add the remaining 1/2 cup carrot juice, the apricot fruit spread, honey, vinegar, mustard, ginger, and salt, and process to a smooth puree. Measure out 1/3 cup for brushing on the steak.
3 Preheat the broiler. Place the steak on the broiler pan and brush with the reserved 1/3 cup apricot mixture. Broil 5 inches from heat until lightly caramelized and medium-rare, about 15 minutes. Place on a carving board and let rest for 15 minutes before slicing.
4 Slice the steak and pass the remaining sweet & sour sauce on the side.

Makes 4 servings.
Per serving: 300 calories, 9.5g total fat (3.9g saturated), 59mg cholesterol, 2.4g dietary fiber, 29g carbohydrate, 25g protein, 370mg sodium.