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

John Tesar - Dallas Restaurant Group, Dallas


For the chutney:
2 cups chopped firm-ripe honeydew melon (10 ounces)
⅓ se... (continued)
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 ... (continued)

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