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

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.