| Recipe info |
Category:
Meat Dishes
Rating:
0.00
Contributor:
n/a
|
|
|
|
Grilled Lime-Curry- Rubbed Hanger Steak with Fresh Melon-Cucumber Chutney
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 jalapeņo
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:
Stir together honeydew, cucumber,
onion, lime juice, cilantro, jalapeņo, and
1/4 teaspoon salt. Sprinkle with spices
and let chutney stand while grilling
steak.
Grill steak: Prepare a gas grill for directheat
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 |
|
|
|
|
