Grilled Chili Steak with Garlic-Lime Butter
Recipe by John Mitzewich from allrecipes.com
Dinner 3 Hr. 25 Mins.
Ingredients
2
2 servings
- •2 teaspoons chili powder
- •½ teaspoon ground cumin
- •½ teaspoon ground chipotle powder
- •1 teaspoon freshly ground black pepper
- •3 pinches cayenne pepper
- •2 (10 ounce) New York strip steaks
- •1 ½ teaspoons kosher salt
- •1 clove garlic, sliced
- •1 pinch salt
- •2 tablespoons salted butter, softened
- •1 medium lime, zested
- •1 teaspoon vegetable oil
- •grated lime zest for garnish
Instructions
- Mix chili powder, cumin, chipotle powder, pepper, and cayenne for rub together in a small bowl.
- Place steaks on a large plate. Sprinkle kosher salt generously on both sides, then sprinkle rub over the salt.
- Twist 3 pieces of foil into 1/2-inch diameter rolls and place them under the steaks to act as a rack and lift the steaks up from the plate. Pop steaks into the fridge and leave uncovered to dry-brine for 3 to 12 hours.
- Meanwhile, place garlic and salt for garlic-lime butter in a mortar. Grind to a paste with a pestle. Add butter and lime zest and stir with a small spoon to combine. Set aside.
- Preheat a charcoal grill for high heat. Remove steaks from the refrigerator and brush with vegetable oil on both sides.
- Place steaks on the preheated grill and cook until firm and reddish-pink and juicy in the center and meat gently springs back to the touch, about 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare.
- Remove from the grill and top with garlic-lime butter.
Nutritional Facts
Per 2 servings
- Calories: 630
- Carbohydrate: 7g
- Fat: 48g
- Fiber: 2g
- Protein: 44g
- Sugar: 1g
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