Lime & Curry-Marinated Grass-Fed Rib-Eye Steaks with Cucumber & Honeydew Melon Chutney & Spiced Basmati Rice

John Tesar - Dallas Restaurant Group, Dallas

Cooking With Nick Stellino
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Ingredients:

For the chutney:
2 cups chopped firm-ripe honeydew melon (10 ounces)
⅓ seedless cucumber, peeled and chopped (about ¾ cup)
½ cup chopped red onion
3 tablespoons fresh lime juice
¼ cup chopped cilantro
¼ cup fresh mint
1 to 2 teaspoons minced fresh jalapeño, seeds removed
¼ teaspoon salt
½ teaspoon ground coriander
¼ teaspoon ground cumin

For the steak:
2 tablespoons fresh lime juice
1 tablespoon DaVinci® Extra Light Olive Oil
1 tablespoon green Madras curry powder
2 teaspoons salt
1 teaspoon pepper
2 14-ounce grass-fed rib-eye steaks

For the spiced basmati rice (serves 6 to 8):
2 cups white basmati rice
3½ cups chicken broth (28 fluid ounces)
1 3-inch cinnamon stick
4 Turkish bay leaves
1 tablespoon unsalted butter

Fresh mint and cilantro, for garnish

Suggested Wine Pairing: Elements by Artesa Merlot
Serves 4
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To prepare the chutney: 

Stir together the honeydew, cucumber, onion, lime juice, cilantro, mint, jalapeño and ¼ teaspoon salt. Season with the coriander and cumin, and let the chutney stand while grilling the steak.
To prepare the steak: 

Prepare a gas grill for direct-heat cooking over medium heat. (I prefer a hardwood charcoal grill.)
Stir together the lime juice, oil, curry powder, 2 teaspoons salt and 1 teaspoon pepper. Coat the steak with the curry mixture.
Oil the grill rack, then grill the steak, covered. Cook for 9 minutes total for medium-rare.
Let the steak rest on a cutting board for 5 minutes, and then slice thinly across the grain. Serve the steak with the chutney and jasmine or spiced basmati rice (see accompanying recipe), and garnish with fresh mint and cilantro.
To prepare the spiced basmati rice:
Rinse the rice in several changes of cold water until the water runs clear. Drain well in a sieve. Bring the rice, broth, cinnamon stick and bay leaves to a boil in a 4-quart heavy pot over high heat. Reduce the heat to low and cook, covered, until the rice is tender and the liquid is absorbed, about 15 minutes. Remove from the heat and let stand, covered and undisturbed, for 5 minutes. Discard the bay leaves, then stir in the butter until melted. Fluff gently with a fork.
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