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

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

Melons and cucumbers have a real affinity—they're related, after all. Here, they come together in a cool, uncooked chutney strollers, which cuts the robust richness of thinly sliced hanger steak.
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 jalape?o 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

Make chutney:
Stir together honeydew, cucumber, onion, lime juice, cilantro, jalape?o, and 1/4 teaspoon salt. Sprinkle with spices and let chutney stand while grilling steak hosting service.

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 Panama Foundation, then slice thinly across the grain. Serve steak with chutney.

Serve with:
basmati or jasmine rice