Chili Lime Cube Steak Recipe
This Chili Lime Cube Steak recipe packs in a ton of spicy, sweet, and zesty flavors for a fast and flexible family meal. With only a few simple ingredients and ready in just 15 minutes, it’s a dish I make often when I’m short on time, but still want something bold and delicious. Serve these pan-seared cube steaks with your favorite sides or add them to rice bowls and salad for an easy weeknight dinner.
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Stovetop
- Dietary Info: Gluten-free, Dairy-free
- Skill Level: Easy
This chili lime cube steak recipe is inspired by my favorite cube steak recipe and my chili lime steak bites. It combines the cooking method of the first recipe with the chili lime sauce of the second, resulting in pan-seared cube steaks finished with a sweet and tangy sauce.
It’s one of those recipes that packs a big punch with just a few ingredients and minimal time to make. The chili lime sauce replaces the gravy commonly served with cube steak (like in my cube steak with gravy), and adds a lighter touch to a cut of meat typically served coated in flour. The final result is so versatile too, pairing well with potatoes and veggies for an easy dinner but also making a great addition to rice bowls and salads.
Why We Love This Chili Lime Cube Steak Recipe
- Quick & easy. Cube steak sears very quickly because it’s so thin, which means dinner can be ready in as little as 15 minutes. That’s my kind of weeknight recipe!
- Tangy, spicy sauce. The chili lime sauce that the steak cooks in is absolutely phenomenal. It’s the perfect combination of tangy, spicy, and sweet with lime zest and juice, chili paste, and honey.
- Affordable. Cube steak is one of the cheapest cuts of beef available, and there are only a few other ingredients needed, most of which are probably already in the kitchen. That makes this chili lime cube steak recipe a cheaper option than many recipes.
Ingredient Notes
Below is a list of the ingredients you’ll need to gather to make this spicy cube steak recipe, plus some notes and tips that may help you out. Scroll all the way down for the full recipe card with measurements.
- Limes – Both the lime zest and juice are used in this recipe. Be sure to zest them first before juicing them.
- Chili paste – I used to use the tubes of chili paste by Gourmet Gardens in the produce section near the herbs. I generally cannot find this anymore, but your store may have a generic brand you can try. If not, sambal oelek from the Asian section makes a good substitute and is what I use now. In a pinch, just try a chili sauce such as sriracha.
- Honey – Adds a bit of sweetness to offset the tangy, spicy flavors.
- Cube steaks – Look for ones that are 4-5 ounces each, so they cook evenly.
- Spices – Salt, pepper, and garlic powder.
- Olive oil – Or avocado oil, for searing.
- Garnishes – I like to garnish my pan-seared cube steak with additional slices of lime, cilantro, and sliced scallions.
What Is Cube Steak?
Cube steak, also known as a cubed steak or Swiss steak, gets its name from the marking made by tenderizing cuts of lean beef with a meat tenderizer. This can be done with either a tenderizing mallet or an electric tenderizer or “swissing machine”.
This produces a thin cut of meat that is less tough than the original steak and cooks quickly. The traditional methods for cooking cube steak are also intended to keep it from being too tough or dry.
It’s best cooked quickly, such as to make chicken fried steak or in this pan-seared cube steak recipe, or cooked low and slow where it can simmer in sauce until tender.
Tips for the Best Pan-Seared Cube Steak
- Use the right skillet. You can use any heavy-bottomed skillet, but I recommend a 10-inch cast iron skillet. It’s a good kitchen essential to have around. Cast iron can get very hot, which gives a nice sear to the steaks.
- Sear in batches. Depending on the size of your pan, you may want to cook the steaks two at a time. There should be space between them, so that each side gets nicely seared.
- Preheat the pan. Be sure the pan is fully preheated, and the oil is swirled around the bottom before adding the cube steaks. This ensures that they start cooking immediately.
- Do not overcook the steaks. Keep in mind that these pan-seared cube steaks cook quickly because they’re so thin. They only need 3-4 minutes per side.
Proper Storage
- Fridge: Store leftover chili lime cube steak in an airtight container in the fridge. It’s best enjoyed within 3-4 days.
- Reheat: Gently reheat on the stovetop or in the microwave until heated through. Spoon any sauce over the steaks to prevent it from drying out.
Make It A Meal
- In a rice bowl: Start with a base of white rice, brown rice, or cauliflower rice, add some mango avocado salsa, and top with sliced chili lime cube steak and any desired toppings. Easy, flavorful, and filling!
- Make a salad: For a hearty, filling salad, start with a base of your favorite salad greens and vegetables, top with chili lime sweet potato slices and cube steak, and finish with a drizzle of avocado ranch dressing.
- With potatoes & veggies: For a quick and easy weeknight dinner, pair this chili lime steak with your favorite potatoes and veggies. We love baked sweet potatoes or regular baked potatoes, foil pack potatoes, and sauteed summer vegetables. But any frozen, steamed, or sauteed veggies work!
More Gluten Free Beef Recipes To Try
Chili Lime Cube Steaks
Ingredients
- 2 limes , zested and juiced
- 2 Tablespoons chili paste such as sambal oelek
- 1 Tablespoon honey
- 1-1 1/4 lbs. cube steaks (4 steaks about 4-5 oz. each)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 Tablespoon olive oil
- lime slices, cilantro, and sliced scallions for garnish, if desired
Instructions
- Zest and juice 2 limes, and in a small bowl, whisk together the lime juice and zest, 2 Tablespoons chili paste, and 1 Tablespoon honey. Set aside.
- Season both sides of 1-1 1/4 lbs. cube steaks (about 4 steaks) with 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder.
- Heat a 10-inch cast iron skillet over high heat. Add 1 Tablespoon olive oil and swirl to coat the pan.
- Carefully place steaks in the pan. Depending on the size of your pan and steak, you may need to do this in two batches. Sear for about 3-4 minutes, or until browned, then flip over and sear the other side for another 3-4 minutes.
- If you seared the steaks in batches, return all steaks to the pan and pour the chili-lime sauce over the steaks. Let reduce and thicken for a minute or two, turning the steaks to coat them completely in the sauce.
- Remove from the pan and serve immediately. Garnish with additional lime slices, cilantro, and sliced scallions, if desired.
Notes
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