Grilled Lime-Curry-Rubbed Hanger Steak With Fresh Melon-Cucumber 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 jalapeno 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

1. Stir together honeydew, cucumber, onion, lime juice, cilantro, jalapeno, and 1/4 teaspoon salt. Sprinkle with spices and let chutney stand while grilling steak.
2. Prepare a gas grill for direct-heat cooking over medium heat; see
3. .
4. Stir together lime juice, oil, curry powder, 2 teaspoons salt, and 1 teaspoon pepper. Coat steak with curry mixture.
5. 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.
6. basmati or jasmine rice

honeydew, cucumber, red onion, lime juice, cilantro, fresh jalapeufo including seeds, ground coriander, ground cumin, lime juice, vegetable oil, curry powder, hanger

Taken from www.epicurious.com/recipes/food/views/grilled-lime-curry-rubbed-hanger-steak-with-fresh-melon-cucumber-chutney-353669 (may not work)