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.
Steak can be cooked in a lightly oiled 2-burner grill pan, 14 to 16 minutes total for medium-rare.
Recipe information
Total Time
35 min
Yield
Makes 4 to 6 serving
Ingredients
For chutney:
For steak:
Preparation
Make chutney:
Step 1
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:
Step 2
Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .
Step 3
Stir together lime juice, oil, curry powder, 2 teaspoons salt, and 1 teaspoon pepper. Coat steak with curry mixture.
Step 4
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:
Step 5
basmati or jasmine rice
