Chili Lime Steak
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Chili Lime Steak is packed with flavor and super versatile. Serve it in tacos, in a steak bowl with rice and beans, or over a salad!
Chili lime steak is one of our go to dinners when we are in the mood for steak tacos or a delicious chili lime steak bowl.
The marinade is easy to make and delicious, adding more flavor to the steak the longer it marinates.
Cooking steak does not have to be intimidating either. Whether you have a grill available to use or prefer to cook this on a stovetop in a cast iron skillet or sauté pan, this chili lime steak cooks in under 10 minutes and requires very little work!
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Liz & Tyler’s Tips for the Best Chili Lime Steak
- Cut the steak against the grain– This means cutting against the fibers of the protein not with the fibers of the protein. This allows for a better mouthfeel and texture when chewing, providing a tender piece of meat. Here is a great article on how and why cutting most steak against the grain is important.
- Cooking skirt steak medium or medium rare is ideal to keep it as tender as possible.
- Marinate the skirt steak overnight will create the ideal tenderness and flavor into the meat
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Ingredients:
substitutions
Olive Oil: Olive oil can be substituted for avocado oil.
Lime Juice: If you can’t find fresh limes, prepackaged lime juice will work ok.
Seasoning: The seasoning is easy to make as well, but any taco seasoning would work well too (we prefer homemade taco seasoning). If you prefer, a store bought chili lime marinade would work great too!
Skirt Steak: We love the texture of skirt steak in this recipe, but you could substitute the skirt steak for NY Strip steak, london broil, or even top sirloin! If steak isn’t your thing, this marinade would be great on chili lime chicken breast, chicken thighs, and chili lime shrimp!
How to Make Chili Lime Steak
- In a large bowl, mix together all the marinade ingredients.
- Place the cut steak in the marinade for at least 2 hours in the refrigerator, but overnight if possible.
- Allow the marinated steak to come to room temperature, then cook according to the stove or grill directions below. Here are some tips on cooking a steak in a cast iron skillet.
- Slice the steak against the grain into 1⁄4-inch- thick strips or cubes and enjoy!
What to Serve with Chili Lime Steak
This marinated skirt steak can be served in tacos or fajitas, as a chili lime steak salads, or in Chili Lime Steak Bowls with rice, beans, guacamole, and salsa! Here are some other options for sides that would go great with this steak: Cilantro Lime Rice, Marinated Vegetables, and Easy Healthy Bean Dip.
storage
Storing: This will last in the refrigerator for up to 4 days in an airtight container
Freezing: We don’t recommend freezing this recipe.
Reheating: You can reheat this recipe in the microwave, toaster oven, oven or on the stove.
other Grilled Recipes You’ll Love:
Chili Lime Steak
Ingredients
For the Steak:
- 2 pound skirt steak
For the Marinade:
- ¼ cup extra virgin olive oil
- ¼ cup lime juice
- ½ teaspoon lime zest
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- ¼ teaspoon chili powder
- ¼ teaspoon cumin
- ¼ teaspoon dried oregano
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ⅛ teaspoon cayenne pepper
Instructions
- In a large bowl, mix together all the marinade ingredients.
- Cut the skirt steak into 2-3 pieces (small enough to fit in a large cast iron skillet or sauté pan). Place the steak in the bowl with the marinade. Marinate the steak for at least 2 hours in the refrigerator but overnight if possible.
- Take the marinated steak out of the refrigerator 30 minutes before you cook it to allow it to come to room temperature.
- Cook the steak according to the stove or grill directions below.
- Slice the skirt steak against the grain and cut into 1⁄4-inch- thick strips or cubes.
- Serve with your favorite tortillas and taco toppings or enjoy over rice and beans.
For Cooking on the Stove:
- Add 1 tablespoon of avocado oil to a large cast iron skillet or sauté pan and bring to medium-high heat.
- Once the skillet is hot, take the steak and place it into the hot skillet. Cook for 4 minutes, then flip and cook for an additional 4 minutes. Remove from the pan. Cook the other pieces of steak and set aside, letting each piece rest for 5 minutes before slicing and serving.
For Cooking on the Grill:
- Preheat the grill to medium-high heat (400-450 degrees F).
- Apply olive oil spray to the grill to prevent sticking. Place the steak on the grill and cook for 4 minutes, then flip and cook for an additional 4 minutes.
- Let the steak rest for 5 minutes before slicing and serving.
Could you make this recipe with Flank Steak instead of Skirt steak?
I haven’t tried it but that should work!