Grilled Lime-Curry-Rubbed Hanger Steak with Fresh Melon-Cucumber Chutney |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Melons and cucumbers have a real affinitythey're related, after all. Here, they come together in a cool, uncooked chutney, which cuts the robust richness of thinly sliced hanger steak. Ingredients:
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 |
2 tablespoons fresh lime juice |
1 tablespoon vegetable oil |
1 tablespoon curry powder |
2 pounds (1-inch-thick) hanger steak or chuck blade steaks |
Directions:
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.
2. Grill steak: Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .
3. Stir together lime juice, oil, curry powder, 2 teaspoons salt, and 1 teaspoon pepper. Coat steak with curry mixture.
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.
5. Serve with: basmati or jasmine rice
6. Cooks'note: Steak can be cooked in a lightly oiled 2-burner grill pan, 14 to 16 minutes total for medium-rare.
7. Calories 318, Total fat 18g (6g saturated), Cholesterol 99mg, Sodium 607mg, Carbohydrate 8g, Fiber 1g, Protein 29g Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›
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