Grilled Lime-Curry-Rubbed Hanger Steak with Fresh Melon-Cucumber Chutney
By á-178060
Ingredients
- For chutney:
- 2 cups chopped firm-ripe honeydew melon (10 ounces)
- 1/3 seedless cucumber, peeled and chopped (about 3/4 cup)
- 1/2 cup chopped red onion
- 3 tablespoons fresh lime juice
- 1/4 cup chopped cilantro
- 1 to 2 teaspoons minced fresh jalapeño including seeds
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- For steak:
- 2 tablespoons fresh lime juice
- 1 tablespoon vegetable oil
- 1 tablespoon curry powder
- 2 pounds (1-inch-thick) hanger steak or chuck blade steaks
Details
Servings 4
Cooking time 35mins
Adapted from epicurious.com
Preparation
Step 1
Make chutney:
Stir together honeydew, cucumber, onion, lime juice, cilantro, jalapeño, and 1/4 teaspoon salt. Sprinkle with spices and let chutney stand while grilling steak.
Grill steak:
Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .
Stir together lime juice, oil, curry powder, 2 teaspoons salt, and 1 teaspoon pepper. Coat steak with curry mixture.
Oil grill rack, then grill steak, covered, turning once, 9 minutes total for medium-rare. Let rest on a cutting board 5 minutes, then slice thinly across the grain. Serve steak with chutney.
Serve with:
basmati or jasmine rice
Cooks'note:
Steak can be cooked in a lightly oiled 2-burner grill pan, 14 to 16 minutes total for medium-rare.
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