Ingredients

• 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
• 2 tablespoons fresh lime juice
• 1 tablespoon vegetable oil
• 1 tablespoon curry powder
• 2 pounds (1-inch-thick) hanger steak or chuck blade steaks

Instructions

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.
2. 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.
3. Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .
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. Serve with: basmati or jasmine rice
7. basmati or jasmine rice