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sliced steak on plate

Lime-Chili Rubbed Steak

5 from 1 vote
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.
Prep Time 20 minutes
Cook Time 15 minutes


  • 1 teaspoon chili powder1 teaspoon granulated garlic1/2 teaspoon cumin1/2 teaspoon coriander1/2 teaspoon oregano1/8- 1/4 teaspoon cayenne pepper*3/4 teaspoon salt1/4 teaspoon black pepper1 lime about 2 tablespoons lime juice1 tablespoon extra virgin olive oil1-2 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


  • 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.)
Author: Our Best Bites
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