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

yield: Makes 4 to 6 serving

active time: 30 min

total time: 35 min

Melons and cucumbers have a real affinity—they're related, after all. Here, they come together in a cool, uncooked chutney, which cuts the robust richness of thinly sliced hanger steak. if (Epi.text.truncatedVersion) { Epi.text.truncatedVersion("recipeIntroText", "Melons and cucumbers have a real affinity?they're related, after all. Here, they come together in a cool, uncooked chutney, which cuts the robust..."); } else { jQuery(function() { Epi.text.truncatedVersion("recipeIntroText", "Melons and cucumbers have a real affinity?they're related, after all. Here, they come together in a cool, uncooked chutney, which cuts the robust..."); }); } Make chutney:
Stir together honeydew, cucumber, onion, lime juice, cilantro, jalapeno, 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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