GRILLED LIME-CURRY-RUBBED HANGER STEAK WITH FRESH MELON-CUCUMBER CHUTNEY

Grilled Lime-Curry-Rubbed Hanger Steak with Fresh Melon-Cucumber Chutney image

Provided by Melissa Roberts

Yield Makes 4 to 6 serving

Number Of Ingredients 14

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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

Steps:

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