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Chili Lime Steak Bites Recipe
Ash Tyrrell

Chili Lime Steak Bites Recipe

Sometimes, I crave a meal that’s easy to make but feels like a gourmet treat. That’s how I felt when I prepared these chili lime steak bites. The combination of spicy and zesty flavors was absolutely perfect. 
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Prep Time 5 minutes
Cook Time 8 minutes
Ingredients Method Notes

Ingredients
  

  • 2 medium limes: Provides the zesty tangy base for flavor. Fresh lime juice is key, so avoid bottled juice for the best taste.
  • 2 pounds New York strip steaks 1 to 1 ½ inches thick: This cut offers tender, juicy bites. Make sure they’re thawed and at room temperature for even cooking.
  • ½ teaspoon kosher salt: Enhances the natural flavors of the meat. Use kosher salt for its coarse texture.
  • 2 tablespoons olive oil: Helps achieve that perfect sear while keeping the steak bites tender inside.
  • 2 teaspoons chili garlic sauce or paste: Adds a fiery kick and depth of flavor. Go for your favorite brand—I like ones that balance heat with a touch of tang.

Method
 

  1. Start by preparing all the components. Finely grate the zest of the limes until you have at least 1 tablespoon. Then, juice the limes to get about 2 tablespoons of liquid. Next, cut the steak into cubes that are roughly 1 inch in size. Season the cubes with kosher salt. Getting this done ahead of time makes the cooking process seamless.
  2. Heat a large skillet over medium-high heat and add the olive oil. Wait until the oil is shimmering hot but not smoking. Add the steak cubes to the skillet in a single layer to ensure even cooking. Sear the cubes until browned on one side, about 4 minutes, then flip and cook for an additional 4 minutes.
  3. Once the steak is seared, reduce the heat to medium. Pour in the lime juice and generously mix in the chili garlic sauce. Stir the steak bites so they are evenly coated. Allow them to cook for one more minute to soak in the spicy, tangy flavors. Finally, remove the skillet from the heat and sprinkle the lime zest over the meat for a fresh and vibrant finish.

Notes

  • Dry the steak cubes with paper towels before seasoning. This step helps to create a better sear.
  • Don’t overcrowd the skillet; cook in batches if needed to avoid steaming.
  • Use a meat thermometer to ensure perfect doneness if you’re aiming for medium-rare (130–135°F).
  • Don’t skip the lime zest! It adds a fresh note of citrusy brightness to every bite.
  • If your skillet gets too dry, add a splash of oil or a bit of beef broth during cooking.