Lime Chili Rubbed Steaks

One of the perks of having Alex home for the week is that he has been very eager about making us dinner and using the grill. He found this recipe and was so happy we had all the ingredients on hand. The steak was beyond delicious and extremely tender. The steak was flavorful and you picked up on the lime more than the chili so don't avoid this recipe because you think it will be spicy. Another thing I loved about this recipe is how understated the cumin was; you couldn't even taste it but you know that it added another flavor dynamic to the rub. The meat is good on its own or in tacos like we ate it.

 

Lime-Chili Steak Rub
Source: Our Best Bites (here)

1 tsp chili powder
1 tsp granulated garlic
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp oregano
1/8- 1/4 tsp cayenne pepper*
3/4 tsp salt
1/4 tsp black pepper
*If you have chipotle chili powder, you can substitute it for the cayenne or just add a little in addition

1 lime (about 2 T lime juice)
1 Tbsp extra virgin olive oil
1-2 lbs flank steak, or other good grilling cut (tenderloin, NY strip, and tri-tip all work well)

Juice the lime into a small bowl. Add spices and oil and stir to combine. Some limes have more juice than others, so sometimes the mixture will be more liquid-y and sometimes it will be more pasty.

Place the steak in a shallow dish and pour the spice mixture on top. Use your hands to massage it in there.

Let it sit for 15 minutes. During that time preheat your grill.

Place meat on hot grill (bbq is best, but an indoor grill pan or broiler will work just fine too). If you're using flank steak it should take about 5-7 minutes on each side

When steak is finished, remove from grill and let sit for 5 minutes before cutting into it. Slice in strips against the grain.