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

So I typically steer away from anything that takes away from the meat (pun intended). In this case I was worried about the melon-cucumber. I didn't regret following the recipe one bit. The melon and cucumber offered a freshness and nice fruit/veggie 1-2 punch that made for a great summer meal. Not to look down on the meat and potatoes approach but this was a fun way to mix it up. Next time I would jack up the lime, curry, onion, and jalapeno. Noticing a theme? :) That said, it was also great as-is.

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

preparation

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.

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.