1. Place the jalapeno and onion in a food processor or blender. Process to finely chop, scraping down the sides of the bowl once or twice. Add mint and ginger and continue processing to chop the mint, scraping down the sides once or twice. Add lemon juice, water, and salt and process to form a loose, moistpaste. Transfer to a bowl and set aside to allow flavors to meld.

2. Heat oil in a large nonstick skillet over high heat. Add steak and sear 3 to 4 minutes until nicely browned on each side. Reduce heat to medium and cook steak another 3 minutes on each side. Transfer to a cutting board and let rest5 minutes.

3. Cut the steak into thin slices against the grain. Arrange on 4 plates. Top with mint chutney and serve.

Source: Hannaford fresh Magazine, November - December 2011