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
¼ 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.