Barbecued Flank Steak With Chutney-Bourbon Glaze

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1 (1-pound) flank steak

1/3 cup peach chutney

1/3 cup pineapple juice

3 tablespoons bourbon or apple juice

1 1/2 tablespoons rice wine vinegar

1 1/2 tablespoons hot pepper sauce

1/4 teaspoon salt

2 garlic cloves, minced

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