Chili-Lime Pan-Seared Steak Recipe

Chili-Lime Pan-Seared Steak Recipe
By Ann
This Chili-Lime Pan-Seared Steak Recipe is unique and delicious. The bright, citrusy chili-lime oil enhances the flavor of your steak beautifully. And, the pop of heat is a nice surprise on the palate. This recipe may be doubled or quadrupled to serve a a larger number of people.

Prep Time: 35 minutes
Cook Time: 6 Minutes

Ingredients:

● 1 10-ounce, 1″ thick Steak
● Pinch Salt
● 1 Lime (zested and juiced)
● 3 TBSP Olive Oil
● Pinch Pepper
● Pinch Crushed Red Chili Flakes

Directions:

● Remove your steak from the refrigerator 30 minutes prior to cooking it, and season with a pinch of salt on both sides.
● While the steak is coming to room temperature, prepare your lime.
● Use a citrus zester to remove the green skin from the outside of the lime. The white part under the skin is called the pith and can be very bitter, so be careful not to get that.
● After you zest the lime, squeeze the juice out into a small dish. This recipe only calls for one teaspoon, but the rest can be stored in the refrigerator for up to a week.
● Place a heavy-bottomed stainless steel pan or cast-iron skillet on the stove-top over medium-high heat. Allow the pan to get hot for two to three minutes.
● Add two tablespoons of olive oil to the pan, and allow it to heat up for ten seconds.
● Carefully lay the steak in the pan, and don’t touch it for one minute.
● After one minute, use a pair of tongs to loosen the steak from the bottom of the pan. It should release easily. If it doesn’t, let it cook a little longer until it does.
● At this point, you can move and rotate the steak around the pan occasionally to ensure even browning.
● Cook the steak for a total of three minutes one side. Set a timer for accuracy.
● When the steak has cooked for three minutes on the first side, flip it over and cook it the same way on the second side.
● After the steak has cooked for a total of six minutes, remove it from the pan and allow it to rest for five minutes before cutting it.
● While the steak is resting, you can make your chili-lime oil.
● Add the remaining tablespoon of olive oil, lime zest, lime juice, and a pinch of salt and pepper to a small dish and stir to combine. If you like it extra spicy, just add some more crushed red chili flakes.
● To serve the steak, slice it going against the grain of the meat and arrange it on a plate. Drizzle the steak with the chili-lime oil just before serving.

● Makes 1 serving Chili-Lime Pan-Seared Steak

● This is delicious served alongside a salad for a light and flavorful meal. Or, you can place the steak on a bed of arugula, and drizzle the oil over everything.

● As the steak cooks, you want to hear it sizzling so that you get a nice crust of color on each side. That said, if it appears to be cooking too hot or burning, adjust your heat accordingly.

● If you do not have, or do not like, limes, you can use lemons instead.

● You do not want the steak swimming in oil, so this is just enough chili-lime oil to enhance the flavor of the steak. The bright, citrusy oil perfectly complements the savory, rich steak. And the pop heat is a nice surprise!

● This recipe is for one steak, but you can easily double or triple it. Just be sure to use a pan that is big enough to hold the steaks without crowding them.

● It is very important to use a good quality, heavy-bottomed pan to ensure your steak cooks evenly and doesn’t burn. Cheap pans will not work for this.

● You should also use a pan that’s only a little larger than the steak. If the pan is too big, you’ll need a lot more oil to coat the bottom, and the juices than run off will be more likely to burn.

● The steak used in this recipe was exactly 1-inch thick. Cooking it for three minutes on each side yielded a perfectly cooked medium-rare steak. If you like your steak to be more well done, just let it cook a little longer on each side. If you do this, you also have to turn your heat down a little so it doesn’t burn being in the pan that long.

Chili-Lime Pan-Seared Steak Mise en Place:

● Zester
● Measuring Spoons
● Small dish
● Heavy-bottomed Stainless Steel Pan or Cast-Iron Skillet
● Tongs
● Kitchen Timer
● Spoon

Chili-Lime Pan-Seared Steak Ingredients:

● 1 10-ounce, 1″ thick Steak
● Pinch Salt
● 1 Lime (zested and juiced)
● 3 TBSP Olive Oil
● Pinch Pepper
● Pinch Crushed Red Chili Flakes

Chili-Lime Pan-Seared Steak Directions:

● Remove your steak from the refrigerator 30 minutes prior to cooking it, and season with a pinch of salt on both sides.
● While the steak is coming to room temperature, prepare your lime.
● Use a citrus zester to remove the green skin from the outside of the lime. The white part under the skin is called the pith and can be very bitter, so be careful not to get that.
● After you zest the lime, squeeze the juice out into a small dish. This recipe only calls for one teaspoon, but the rest can be stored in the refrigerator for up to a week.
● Place a heavy-bottomed stainless steel pan or cast-iron skillet on the stove-top over medium-high heat. Allow the pan to get hot for two to three minutes.
● Add two tablespoons of olive oil to the pan, and allow it to heat up for ten seconds.
● Carefully lay the steak in the pan, and do not touch it for one minute.
● After one minute, use a pair of tongs to loosen the steak from the bottom of the pan. It should release easily. If it does not, let it cook a little longer until it does.
● At this point, you can move and rotate the steak around the pan occasionally to ensure even browning.
● Cook the steak for a total of three minutes one side. Set a timer for accuracy.
● When the steak has cooked for three minutes on the first side, flip it over and cook it the same way on the second side.
● After the steak has cooked for a total of six minutes, remove it from the pan and allow it to rest for five minutes before cutting it.
● While the steak is resting, you can make your chili-lime oil.
● Add the remaining tablespoon of olive oil, lime zest, lime juice, and a pinch of salt and pepper to a small dish and stir to combine. If you like it extra spicy, just add some more crushed red chili flakes.
● To serve the steak, slice it going against the grain of the meat and arrange it on a plate. Drizzle the steak with the chili-lime oil just before serving.

● To print the Chili-Lime Pan-Seared Steak recipe, click here.

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