This is a quick and easy wet rub that’s great on steaks. Wet rubs are great because you can whip it up last minute. Intense flavor infuses the meat quickly, so if you forgot to make a marinade, this is your answer. This is kind of a steak version of this beloved Taco chicken, and you can use it in a lot of similar ways. We love it with black beans and lime-cilantro rice, served with mango pico de gallo, or sliced thin in soft tacos or on salad.
Ingredient Notes
- Dry Ingredients – chili powder, garlic, cumin, coriander, oregano, cayenne pepper, salt, and pepper.
- Wet Ingredients – lime juice and olive oil
- Steak – I’ve already shared my love of flank steak, (read all about it here) so that’s what I generally use this on, but it’s also great on other cuts of meat. Some of our favorites are tenderloin, NY strip, and tri-tip.
How To Make Lime-Chili Rubbed Steak
1. Juice the lime into a small bowl. Add oil and spices and stir to combine.
2. Place the steak in a shallow dish and pour the spice mixture on top, massaging into all sides. Let it sit for at least 15 minutes.
3. 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. I like to remove my steak at about 135 degrees in the thickest portion. This provides medium-rare meat in the center, but pieces that are more well done on the ends. Here’s a great tip for testing meat doneness in other cuts.
When steak is finished, remove from grill and cover with foil and let sit for 5 minutes before slicing against the grain.
Serving Suggestions and Related Recipes
This is great with a side of Quick and Easy Black Beans and a quick salad, or Lime-Cilantro Rice with Pineapple, or in soft tacos or on Chili-Lime Steak Salad.
Here are some other favorites to consider:
Homemade Flour Tortillas
Chipotle Chicken Salad
Sweet and Savory Flank Steak
Steak and Mango Salad
Frequently Asked Questions
Can I make this ahead? The beauty of this recipe is that it’s perfect for last minute. If you want to plan ahead, feel free to measure out and mix up your dry ingredients ahead of time. If you plan to make salads, you could absolutely grill up the meat the day before and slice and serve cold, if desired.
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Lime-Chili Rubbed Steak
- Total Time: 35 minutes
Description
Your choice of steak needs minimal time to marinade in this flavorful wet rub. Perfect to serve with rice and side salad, or in a tortilla.
Ingredients
1 teaspoon chili powder
1 teaspoon granulated garlic
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon oregano
1/8- 1/4 teaspoon cayenne pepper*
3/4 teaspoon salt
1/4 teaspoon black pepper
1 lime (about 2 tablespoons lime juice)
1 tablespoon extra virgin olive oil
1–2 pounds flank steak, or other good grilling cut (tenderloin, NY strip, and tri-tip all work well)
*If your steak is close to 2 pounds or more, you’ll want to double the marinade
Instructions
- Juice the lime into a small bowl. Add oil and spices and stir to combine.
- Place the steak in a shallow dish and pour the spice mixture on top. Use clean hands to massage on all sides (I love food safe gloves for this task!) Let sit for a minimum of 15 minutes and up to several hours if you like.
- 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. I personally like my flank steak removed from heat at about 135 degrees. It provides medium-rare steak in the center, with options of more well-done pieces on the ends. Here’s a great tip for testing meat doneness in other cuts.
- When steak is finished, remove from grill, cover with foil, and let sit for 5 minutes before cutting into it. Slice in strips against the grain. (Find flank steak info, including how to cut against the grain, here.)
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Questions & Reviews
My husband and I just had it last night. It was amazing
What is t and T?
I wanted to print the recipe but it denied me access. What’s the trick?
That was an old, inactive link. This recipe hasn’t been formatted for printing- so you’ll just have to copy and paste. Sorry!
In your cookbook you show it topped with something but I cannot find a note on what the topping is. Can you direct me to the recipe?
It’s the Black Bean and Mango salsa (also in the book) it is noted on that page of the book, I believe it’s on the side bar of the page with the tips and serving suggestions!
This was tasty! We loved it at my house. I actually posted it on my blog today (www.mimisfitfoods.com). Thanks for the fabulous recipe!