CHILI LIME STEAK TACOS RECIPE BY TASTY
Here's what you need: top sirloin steak, pico de gallo, corn tortillas, ripe avocado, fresh cilantro, lime juice, water, salt, chili powder, ground cumin, dried oregano, salt, black pepper, garlic, lime juice
Provided by Joey Firoben
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place the avocado, cilantro, lime juice, water, and salt in a blender or food processor. Blend until smooth and set aside.
- In a small bowl, combine the chili powder, cumin, oregano, salt, pepper, garlic, and lime juice.
- Rub the chili lime rub all over the steak in a thin, even layer.
- Grill the steak on either a grill or stove-top grill pan. To get the "X" grill marks, sear the steak for 1 minute, then adjust about 90 degrees and grill for another minute. Flip the steak when you've achieved desired grill marks and repeat the process on the other side.
- Allow the steak to rest for 5-10 minutes once taken off the heat.
- Slice the steak thinly, against the grain of the meat.
- Prepare the tacos by topping the corn tortillas with a few strips of meat, salsa, the avocado cilantro lime sauce, and cilantro, and serve.
- Enjoy!
Nutrition Facts : Calories 238 calories, Carbohydrate 16 grams, Fat 13 grams, Fiber 5 grams, Protein 13 grams, Sugar 0 grams
STEAK WITH CHILE KEY LIME SAUCE
Provided by Melissa Roberts
Categories Broil Quick & Easy Father's Day Dinner Steak Healthy Lime Juice Chile Pepper Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat broiler.
- Pat steak dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Broil on a broiler pan 4 to 6 inches from heat, turning once, about 6 minutes total for medium-rare. Transfer steak to a cutting board and let rest 5 minutes before slicing.
- While steak rests, stir together remaining ingredients until sugar has dissolved. Serve sliced steak with sauce.
BRAZILIAN MARINATED STEAKS WITH CHILE LIME SAUCE
For me, a steak is a steak - this is really all about the sauce. Let your tongue be your guide - the malagueta pepper is a very hot pepper. It has a range of 60,000 to 100,000 Scoville units, about the same as a tabasco or a Thai pepper. By comparison, its lowly jalapeño cousin only rates between 2,500 and 10,000 Scoville units in heat. Either way, remember to wash up after handling them! Be prepared for fragrant breath after this meal as garlic and onion are present in abundance. You may even enjoy the smell again in a hot shower the next morning as is oozes through your pores. ;-)
Provided by SusieQusie
Categories Lime
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- SAUCE: Place the peppers and salt in a mortar and crush them with the pestle or take the less energetic way and process them in a blender or food processor until you have a thick paste.
- Gradually add the onion and garlic and continue to mash into the paste.
- Then add the parsley to the paste, mashing as you do.
- Stir in the lime juice until you have a thick,liquid sauce.
- Cover and let stand at room temperature.(Makes about 1/2 cup).
- *******.
- STEAKS: Place the steaks in a single layer in a large glass or ceramic baking dish.
- Whisk the remaining ingredients together in a bowl and pour over the steaks, turning to coat evenly.
- Cover and refrigerate, turning every couple of hours -- for about 4 hours.
- Preheat the grill. Remove the steaks from the marinade, shaking off any excess, and grill 6 to 8 minutes per side, or until done to taste.
- Transfer to a platter and let the steaks rest, loosely covered with foil, then serve with the chile lime sauce.
Nutrition Facts : Calories 1082.2, Fat 70.4, SaturatedFat 27.4, Cholesterol 300.9, Sodium 1386, Carbohydrate 17.2, Fiber 2.1, Sugar 5.6, Protein 88.5
GRILLED THAI SIRLOIN WITH TANGY LIME SAUCE
Make and share this Grilled Thai Sirloin with Tangy Lime Sauce recipe from Food.com.
Provided by Dancer
Categories Thai
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In small bowl, combine 3 tablespoons soy sauce, olive oil and hot chili oil; whisk until blended.
- In second small bowl, combine garlic powder and 3/4 teaspoon pepper.
- Place beef steak in large shallow dish.
- Pour 1/2 of soy sauce mixture over one side of steak; sprinkle with 1/2 of garlic powder mixture and 1/2 of chopped cilantro.
- Rub mixture firmly into beef.
- Turn steak over and repeat on second side. Cover and marinate in refrigerator 20 minutes.
- Place steak on grid over medium, ash-covered coals.
- Grill, uncovered, 17 to 21 minutes for medium rare to medium doneness, turning once. When steak is almost done, in small saucepan, combine sauce ingredients.
- Place on grid near edge of grill to heat until hot. Carve steak crosswise into thin slices; arrange on heated platter.
- Spoon sauce over beef; garnish with lime slices and cilantro sprigs.
- Serve immediately.
- Tip: To broil, place steak on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 16 to 21 minutes, turning once.
Nutrition Facts : Calories 237, Fat 8.1, SaturatedFat 2.5, Cholesterol 85, Sodium 1088.2, Carbohydrate 5.8, Fiber 0.7, Sugar 1.1, Protein 34.1
GRILLED CHILI STEAK WITH GARLIC-LIME BUTTER
As we head into grilling season, this is something you should definitely add to the rotation. New York strip steaks are dry-brined with a chili rub, grilled to perfection, and topped with a rich garlic-lime butter providing a flavor profile similar to that of a bowl of chili. Serve with a cold potato salad, baked or barbecued beans, or a green salad if desired.
Provided by Chef John
Time 3h25m
Yield 2
Number Of Ingredients 13
Steps:
- Mix chili powder, cumin, chipotle powder, pepper, and cayenne for rub together in a small bowl.
- Place steaks on a large plate. Sprinkle kosher salt generously on both sides, then sprinkle rub over the salt.
- Twist 3 pieces of foil into 1/2-inch diameter rolls and place them under the steaks to act as a rack and lift the steaks up from the plate. Pop steaks into the fridge and leave uncovered to dry-brine for 3 to 12 hours.
- Meanwhile, place garlic and salt for garlic-lime butter in a mortar. Grind to a paste with a pestle. Add butter and lime zest and stir with a small spoon to combine. Set aside.
- Preheat a charcoal grill for high heat. Remove steaks from the refrigerator and brush with vegetable oil on both sides.
- Place steaks on the preheated grill and cook until firm and reddish-pink and juicy in the center and meat gently springs back to the touch, about 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare.
- Remove from the grill and top with garlic-lime butter.
Nutrition Facts : Calories 630.2 calories, Carbohydrate 6.6 g, Cholesterol 163.3 mg, Fat 47.7 g, Fiber 2.3 g, Protein 44 g, SaturatedFat 20.9 g, Sodium 1734.2 mg, Sugar 0.8 g
HALIBUT STEAKS WITH CHILI AND LIME
Provided by Florence Fabricant
Categories dinner, quick, main course
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- If you have two large halibut steaks cut each in half, making four portions.
- Combine the lime juice, olive oil, chili powder and garlic in a shallow dish large enough to hold the halibut steaks in a single layer. Add a pinch of salt if desired.
- Place the halibut steaks in the dish, turn them once, cover with plastic wrap and allow to marinate in the refrigerator for 30 minutes. Turn them again and marinate another 30 minutes.
- Preheat grill or broiler to very hot. Grill or broil the halibut steaks until lightly browned on one side, about six minutes, then turn and cook them on the other side. Baste them with the marinade a couple of times during cooking.
- When the fish is done, place the remaining marinade in a small saucepan and bring to a simmer. Spoon the heated marinade over the fish and serve at once.
Nutrition Facts : @context http, Calories 592, UnsaturatedFat 24 grams, Carbohydrate 5 grams, Fat 43 grams, Fiber 1 gram, Protein 46 grams, SaturatedFat 16 grams, Sodium 627 milligrams, Sugar 1 gram, TransFat 2 grams
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