Posted May 13, 2013
I get my recipe inspiration from a lot of places. Sometimes friends and family. Sometimes restaurants. Sometimes I get a craving for something that I just can’t kick. This recipe is a result of the latter. I wanted something spicy. I wanted something (surprise) garlicky and I wanted a steak. So what better way to satisfy this craving then with a perfectly cooked steak with a spicy chili-lime sauce poured over the top? It’s spicy, yet full of flavor and pairs nicely with some jasmine rice.
I’m not gonna lie, this chili-lime sauce is spicy. After all, I use 4 serrano peppers. But it’s spicy in a “my mouth is warm but I just can’t stop eating it” kind of way. In other words, I wouldn’t eat a spoonful of it, but when it is poured over the top of a perfectly cooked steak it is down right irresistible.
To cut the heat out a little bit I removed the seeds from 2 of the peppers, if you wanted to cut the spice even more you could remove the seeds from all 4 of the peppers. If you want it extra spicy and play like you are on an episode of Man vs Food, then by all means leave in all the seeds, but I am not responsible for the tears that will ensue.
Steak with Chili-Lime Sauce Recipe
Perfectly seared steak with a spicy chili-lime sauce.
- 4 serrano peppers
- 3 cloves garlic
- 1 tablespoon soy sauce
- 1/4 teaspoon fish sauce
- juice of 1 lime
- 1 tablespoon rice vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried cilantro
- 1 teaspoon kosher salt
- 1 (1 1/2 pound) flat iron steak, about 1 inch thick
- 1 teaspoon sesame oil
- 1 tablespoon olive oil
- Remove the seeds from two of the serrano peppers. Add peppers, garlic, soy sauce, fish sauce, lime juice and rice vinegar to a food processor. Pulse until finely chopped. Transfer to a bowl. Cover and refrigerate for 30 minutes.
- In another bowl combine garlic powder, dried cilantro and kosher salt. Rub mixture over steak. Allow to rest for about 20 minutes.
- Heat sesame and olive oils in a large heavy bottom skillet over medium heat. Cook steaks 3-4 minutes per-side for medium rare. Transfer to plate. Cover and allow to rest for 10 minutes.
- Slice and transfer to a serving platter. Spoon chili-lime sauce over the top. Serve immediately.
Serve with plenty of jasmine rice to soak up the spicy sauce and steak juices. Enjoy!