Heat oil in large heavy nonstick skillet over medium heat until hot. Place steaks in skillet; cook shoulder top blade steaks 13 to 15 minutes (chuck eye steaks 9 to 11 minutes) for medium rare to medium doneness, turning occasionally. Season with salt and pepper, as desired. Remove to platter; keep warm.
Add green onions to skillet; cook and stir 1 to 2 minutes or until golden. Stir in preserves, chutney and curry powder. Add water; cook and stir until sauce is hot. Stir in lime juice; remove from heat.
Spoon sauce over steaks. Sprinkle with peanuts.
*Major Grey mango chutney is available under several brand names in the condiment section of large supermarkets.