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Recipe: Sizzling Steak Picante With Lime
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3 tablespoons chili paste with garlic
4 thick shell or rib-eye steaks, about 12 ounces each
3 large limes
Cut 4 large pieces of aluminum foil. Rub 1/2 tablespoon chili paste to coat
all surfaces of steaks. Place steaks on foil. Grate rind of 1/2 lime onto
each and sprinkle each with 1 teaspoon lime juice. Wrap foil into tightly
sealed packages and refrigerate steaks for 4 to 6 hours.
Heat 2 large cast-iron grill pans or nonstick skillets until very hot. Place
steaks in hot pans and cook over high heat for 5 minutes. Turn over and cook
4 minutes longer, or until desired doneness. When steaks are just about
finished, squeeze juice of remaining lime into pans and let it sizzle.
Sprinkle with kosher salt and serve immediately.
Serves 4
4 thick shell or rib-eye steaks, about 12 ounces each
3 large limes
Cut 4 large pieces of aluminum foil. Rub 1/2 tablespoon chili paste to coat
all surfaces of steaks. Place steaks on foil. Grate rind of 1/2 lime onto
each and sprinkle each with 1 teaspoon lime juice. Wrap foil into tightly
sealed packages and refrigerate steaks for 4 to 6 hours.
Heat 2 large cast-iron grill pans or nonstick skillets until very hot. Place
steaks in hot pans and cook over high heat for 5 minutes. Turn over and cook
4 minutes longer, or until desired doneness. When steaks are just about
finished, squeeze juice of remaining lime into pans and let it sizzle.
Sprinkle with kosher salt and serve immediately.
Serves 4
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