b'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.CHEF STELLINOS SUGGESTED WINE PAIRING:Elements by Artesa Merlot178'