Chili-Lime Steak Bites
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If you’ve got a lime in your produce drawer and chili garlic sauce on your condiment shelf, you have everything you need to turn tender New York strip steaks into spicy, citrusy steak bites. Make them a meal with a scoop of steamed rice or a spiralized cucumber salad , and believe me when I say this easy dinner will be anything but ordinary.
Chili Garlic Sauce Is an Instant Flavor Booster
These steak bites get their flavorful heat from chili garlic sauce, and it doesn’t take much — just two teaspoons is all you need to instantly add savory, slightly spicy flavor to the steak. While any brand you like will work, we’re partial to Huy Fong Foods : It’s hot and tangy, but still tastes bright, and it packs a big punch of garlic flavor.
Learn more: Good Product: Chili Garlic Sauce
Comments 0 RatingsChili-Lime Steak Bites
Yield Serves 4
Prep time 5 minutes
Cook time 7 minutes to 9 minutes
- alcohol-free
- egg-free
- paleo
- dairy-free
- low-carb
- fish-free
- peanut-free
- shellfish-free
- pork-free
- sugar-conscious
- gluten-free
- tree-nut-free
- soy-free
- wheat-free
- Calories 609
- Fat 45.6 g (70.2%)
- Saturated 16.6 g (83.1%)
- Carbs 4.0 g (1.3%)
- Fiber 1.0 g (3.9%)
- Sugars 0.6 g
- Protein 44.1 g (88.3%)
- Sodium 358.7 mg (14.9%)
Ingredients
- 2
medium limes
- 2 pounds
(1 to 1 1/2-inch thick) New York strip steaks
- 1/2 teaspoon
kosher salt
- 2 tablespoons
olive oil
- 2 teaspoons
chili garlic sauce or paste
Instructions
-
Finely grate the zest of 2 medium limes until you have 1 tablespoon. Juice the limes until you have 2 tablespoons juice. Cut 2 pounds New York strip steak into 1-inch cubes, then season them with 1/2 teaspoon kosher salt.
-
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the steak cubes and sear until browned, flipping them halfway through, 6 to 8 minutes total. Add the lime juice and 2 teaspoons chili garlic sauce and cook for 1 minute more. Remove from the heat and garnish with the lime zest.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container up to 4 days.
Patty Catalano
Contributor
Patty is a freelance recipe developer who worked as Alton Brown’s Research Coordinator & Podcast Producer and in the Oxmoor House test kitchen. She loves maple syrup, coffee and board games. Patty lives in Atlanta with her husband and two children.
Source : food
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