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

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

• 475ml chopped firm-ripe honeydew melon (275g)

• 1/3 seedless cucumber, peeled and chopped (about 120g )

• 120ml chopped red onion

• 45ml fresh lime juice

• 1/4 cup chopped coriander

• 1 to 2 teaspoons minced fresh jalapeño including seeds

• 1/2 teaspoons ground coriander

• 1/4 teaspoons ground cumin

• 2 tablespoons fresh lime juice

• 1 tablespoon vegetable oil

• 1 tablespoon curry powder

• 900g (1-inch-thick) hanger steak or chuck blade steaks

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

Stir together honeydew, cucumber, onion, lime juice, coriander, jalapeño, and 1/4 teaspoons salt. Sprinkle with spices and let chutney stand while grilling 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.

basmati or jasmine rice

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.