I typically figure out what I want to make for my RAW Challenge and then make it and force Dan to try it. This time around, I let him pick. His pick…Hanger Steak. We both are hefty steak lovers, but had never had a hanger cut before, so we figured now was the time to give it a try.
First was the “chutney”. I would call it more of a salsa.
Thank goodness for my food processor. Probably one of my favorite kitchen tools.
It was a little bland [might not have put enough onion in it] so I threw on a few shakes of cayenne pepper. I think it really needed some avocado, and then it could have been a perfect party pleaser.
This is the part where you marinade the meat in the lime-CURRY rub…however, I forgot to add the curry…fail.
Grill Sear it up! This is where Dan comes into play. He handles the meat.
All together…not the best picture, but you get the point, right?
Verdict: Pretty good – however, I forgot the curry in the marinade for the steak, so it wasn’t as zesty as I think it should have been. Bummed about that
Level: Easy-Medium. The only tricky thing was making sure not to overcook the steaks
Make Again: Well, it’s not that this dinner blew my mind, but I think I want to try it again WITH the curry seasoning. I would also maybe add avocado to the chutney to creamy it up a bit. And if you’re not a red meat eater, I bet you could do tis whole recipe with chicken instead of steak.
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
Stir together honeydew, cucumber, onion, lime juice, cilantro, jalapeño, and 1/4 teaspoon salt. Sprinkle with spices and let chutney stand while grilling steak.
Prepare a gas grill for direct-heat cooking over medium heat. [No grill here in NYC, so we went with the pan sear technique in a hot cast iron pan.]
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.