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.

　　

Ingredients

Makes 4 to 6 serving

　　

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

　　

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

　　

Nutrition Per Serving

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](http://www.nutritiondata.com/facts/recipe/1071070/2?mbid=HDEPI) ›

　　Cooks'note:

　　Steak can be cooked in a lightly oiled 2-burner grill pan, 14 to 16 minutes total for medium-rare.