b'Lime & Curry-Marinated Grass-Fed Rib-Eye Steaks with Cucumber & Honeydew Melon Chutney & Spiced Basmati RiceJOHN TESARServes 4FOR THE CHUTNEY:2 cups chopped firm-ripe honeydew melon (10 ounces)B dseedless cucumber, peeled and chopped (about X cup)V cup chopped red onion3 tablespoons fresh lime juiceW cup chopped cilantroW cup fresh mint1 to 2 teaspoons minced fresh jalapeo, seeds removedW teaspoon saltV teaspoon ground corianderW teaspoon ground cuminFOR THE STEAK:2 tablespoons fresh lime juice1 tablespoon Pompeian Extra Light Tasting Olive Oil1 tablespoon green Madras curry powder2 teaspoons salt1 teaspoon pepper2 14-ounce grass-fed rib-eye steaksFOR THE SPICED BASMATI RICE (SERVES 6 TO 8):2 cups white basmati rice3V cups chicken broth (28 fluid ounces)1 3-inch cinnamon stick4 Turkish bay leaves1 tablespoon unsalted butterFresh mint and cilantro, for garnishTO PREPARE THE CHUTNEY: Stir together the honeydew, cucumber, onion, lime juice, cilantro, mint, jalapeo and W teaspoon salt. Season with the coriander and cumin, and let the chutney stand while grilling the steak.177'