Steak Marinade

6 scallions, white and pale green parts only, thinly sliced
2 garlic cloves, minced
1/2 cup soy sauce
Juice from 2 limes
1 tablespoon olive oil
1 tablespoon light brown sugar
1 teaspoon hot pepper sauce
1 teaspoon toasted sesame oil
2 pounds beef hanger steak

Combine all of the ingredients for marinade in non-reactive bowl; blend together for a sweet, sour and salty taste. Place steaks and marinade in a strong resealable plastic bag; allow to marinate for 2 hours. Remove steaks, pat dry, and grill over moderate heat  until medium-rare.

Casaba Chutney

1 cup firm-ripe casaba melon, diced fine
1/3 cup seedless cucumber, peeled and diced small
1/4 cup red onion, diced small
2 tablespoons fresh lime juice
1/8 cup roughly chopped cilantro
2 teaspoons minced, roasted and peeled jalapeño pepper
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
Salt and pepper to taste

Combine all ingredients, except salt and pepper, in glass or stainless steel bowl; toss gently. Season with salt and pepper; set aside at room temperature until ready to serve.

Oven-Roasted Cauliflower

1/2 head cauliflower, broken into florets and sliced into 1/2- inch planks
1/2 cup sliced red onion
2 fresh thyme sprigs
3 unpeeled garlic cloves
3 tablespoons olive oil
Salt and freshly ground black pepper
1/2 cup grated Parmesan cheese

Preheat oven to 425° F. Toss together onion, thyme, garlic and olive oil; season with salt and black pepper. Roast, tossing occasionally, until tender, 20 to 30 minutes. Sprinkle with cheese; roast until cauliflower and cheese is caramelized.

After grilling steaks, allow to rest for about 5 minutes. Slice diagonally against the grain;  fan steak into center of large serving plate. Mound 2 tablespoons of chutney onto steak;  garnish with roasted cauliflower.