skirt steakOMG, OMG, OMG. This dish was phenomenal, and I can’t believe it’s taken me this long to post about it. It’s probably been a month now since I made this, and it was delicious. It was in the June Gourmet‘s “Every Day Quick Kitchen” section, one of their 30 minute recipes. It really was that fast, and it was tender and so flavorful.

I couldn’t get my hands on hanger steak when I made it, so I used skirt steak on the butcher’s recommendation and loved it.┬áThe chutney is the ultimate summer greatness, so I’m thinking I may need to make this again in the next few days to take advantage of the heat and the melons. The recipe calls for cooking it on a grill, but I used my grill pan inside and again, this was fine.

I made the Toasted Orzo with Saffron and Fennel from that same issue as an accompaniment (that’s it on the dish next to the steak). Honestly, I wasn’t wild about it. I can’t remember now why that was exactly, I either undercooked the orzo or just didn’t quite like the flavors in the dish. But I’ll add the text for that recipe at the bottom of this post for anyone who wants to try it.

Grilled Lime-Curry-Rubbed Skirt Steak with Fresh Melon-Cucumber Chutney (adapted from the June 2009 Gourmet)
Serves: about 4 (I halved it, as always)

For Chutney:
2 cups chopped honeydew melon (about 10 oz)
1/3 seedless cucumber, peeled and chopped (about 3/4 cup)–I just bought regular cucumbers and cut out the seeds
1/2 cup red onion
3 Tbsp fresh lime juice
1/4 cup chopped cilantro
1-2 tsp minced fresh jalapeno, including seeds
1/2 tsp ground coriander
1/4 tsp ground cumin

For Steak:
2 Tbsp fresh lime juice
1 Tbsp vegetable oil
1 Tbsp curry powder
2 lb (1″ thick) hanger steak or chuck blade steak (skirt steak worked just fine for me)

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