Chili Lime Steak Bites
This quick Chili Lime Steak Bites recipe packs plenty of spicy and zesty flavors into tender pieces of sirloin steak. With just a handful of ingredients, in under 15 minutes, you can make an irresistible appetizer or an easy dinner that is a fiesta for your taste buds. It’s naturally gluten free with lots of serving options, so you know it’s a staple in our house!
Love the sauce? Try Chili Lime Beef Cube Steaks or Chili Lime Shrimp!
Delicious Details
- Cuisine Inspiration: Tex-Mex
- Primary Cooking Method: Stovetop
- Dietary Info: Gluten-free, Dairy-free
- Skill Level: Easy
Just because you are short on time, it doesn’t mean dinner has to be short on deliciousness! I always keep the ingredients on hand to make Chili Lime Steak Bites. It’s a simple dish that is part of our regular rotation because they are perfect to whip up even when you only have a few minutes to make a meal.
I first made this dish years ago when I was reviewing The Simple Kitchen cookbook by Donna and Chad Elick from The Slow Roasted Italian Cookbook. Yes, other recipes like Down-Home Pot Roast with Carrots and Potatoes and No-Bake Rocky Road Avalanche Bars are absolutely mouthwatering. But it’s definitely these vibrant little morself of beef that I keep coming back to time after time. Here’s why…
Why You’ll Love Chili Lime Steak Bites
- So quick and easy. You won’t believe that including prep time, they are ready in less than 15 minutes! But you still get a little bit (or a lot if you prefer) of spice, plus the tangy flavor of fresh lime juice and zest.
- Incredibly versatile. Serve them in tacos, over a salad, on rice bowls, and more. My favorite is to have enjoy on top of browned butter cauliflower rice! But you can also make a batch to serve with toothpicks for a party appetizer. Keep reading for more serving suggestions.
- Naturally gluten free. No swaps needed for a fast gluten free main dish that is ideal for mixed diest families. Just be sure to use a chili paste that’s gluten free, though most are.
Recipe Ingredients
With only five ingredients (plus salt and pepper). It doesn’t get much easier. Here is an overview of the ingredients and how to make the steak bites, followed by tips and serving ideas. For the full amounts and step-by-step instructions, keep scrolling for the recipe card.
- Top sirloin steak – If there is a thick layer of fat on the steak, you can cut that off. Then cut it into 1-inch thick slices, and cut those slices into 1/2-inch long pieces.
- Salt, pepper, and garlic powder – Since the steak and sauce have so much flavor, you only need basic seasonings from your spice cabinet for this recipe.
- Chili paste – I used to make this with the tubes of chili paste you can find in the produce section near the herbs from the brand Gourmet Gardens. That brand discontinued the product, but you may be able to find another brand. I now use Huy Fong Sambal Oelek (chili paste), or even sriracha sauce in a pinch. I used to use the tubes of chili paste by Gourmet Gardens in the produce section near the herbs. Avoid gochujang because even though it is technically a chili paste, it has a different flavor, and often isn’t gluten free.
- Olive oil – You can also use a neutral oil like avocado oil as well. No need for the fancy extra virgin olive oil here.
- Limes – You’ll need both the zest and the juice of the limes, so be sure to zest the limes first before juicing them.
What kind of steak is best to use for steak bites?
The top sirloin is a lean and affordable cut of beef. But it is extremely flavorful and juicy. It is perfect for a recipe like this because since it does not have a high fat content, the quick cooking time ensures it retains its moisture and does not dry out.
🍴 In the Cupcakes & Kale Chips Kitchen…
- Microplane zester – get all that vibrant lime zest easily without any of the bitter white pith. I also use this for zinger, garlic, chocolate, and more.
- Handheld juicer – one easy squeeze is all you need to mazimize the juice you get from your limes.
- Cast iron skillet – when you want a nice sear, you need a very hot pan, and cast iron is the way to go.
How to Make Steak Bites with Chili and Lime
- Season the beef. Cut top sirloin steak into cubes. Season it with salt, pepper, and garlic powder. Then drizzle chili paste and honey over the top of the steak cubes and toss to coat it completely.
- Sear the steak. Heat oil in a cast iron skillet over high heat until it is screaming hot. Add the steak to the pan and sear it for about a minute on the first side before flipping it to cook for about a minute on the second side.
- Make the saue. Remove the steak from the pan. Then add lime zest and juice to create a zingy glaze.
- Serve and enjoy. Pour the glazed over the steak bites and serve the way you like them. See below for ideas!
Simple Tips and Steak Bite Variations
- Get the pan super hot. That’s what gets you the nice sear and caramelization on the outside, and seals in the juices. I like to test it by adding one piece of steak to make sure it immediately starts to sizzle.
- Use cast iron if you can. Cast iron skillets can get much hotter than other pans, especially nonstick skillets that shouldn’t be put over the highest heat.
- Zest before you juice. You need both, and it’s hard to get the zest off a lime that you’ve already squeezed. I like to use a Microplane zester to avoid getting any of the bitter white pith. And this handheld juicer has become my new best friend lately because it gets out tons of juice without a lot of work or mess.
- Make extra. You can quickly make several batches to add to your game day or Cinco de Mayo menu. Or double or triple the batch if you have a large skillet. I guarantee they will disappear faster than you can make them.
- Keep it simple. Instead of making a glaze, you can simply smother them in a garlicky sauce to make Garlic Butter Steak Bites, or just douse them with Worcestershire Sauce, similar to the way I make cube steaks.
- Swap the sauce. I’ll also swap the chili paste and lime juice with balsamic vinegar to make Honey Balsamic Steak Bites, or toss them with Gluten Free Teriyaki Sauce for an Asian-inspired twist.
Storing Leftovers
Leftover steak bites can be kept in the refrigerator for up to 3 or 4 days. They are actually great for meal prep or quick lunches. You can even wrap them tightly and freeze them for up to two months. Just be sure to thaw overnight in the refrigerator before serving cold on a salad or reheating.
Make it a Meal
Once you make this easy steak bites recipe once, you’ll be making it all the time. You’ll love that not only is it quick, but it’s also super versatile with so many ways to serve it.
- On rice bowls. Serve it with rice, cauliflower rice, with a drizzle of Aji Sauce and some Chili Lime Corn.
- Over salad. Use them to make a salad with delicious Honey Lime Dressing or Jalapeno Ranch.
- Plated up. They would be tasty alongside a baked sweet potato with Mexican Pepper Jack Cauli Tots.
- Stuffed in tacos. You can use them to make steak tacos in Corn Tortillas topped with Mango Avocado Salsa and Easy Guacamole.
- As an appetizer. Also, these steak bites can be a fast party snack with some Avocado Lime Crema or easy Thai Peanut Sauce for dipping.
More easy steak recipes
- Balsamic Marinated Flank Steak
- Greek Beef Skewers
- Caprese Filet Mignon
- Honey Balsamic Grilled Flat Iron Steak
Chili Lime Sirloin Steak Bites
Ingredients
- 1 lb. top sirloin steak
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 Tablespoons chili paste or sauce (either tubes of chili paste in the product section or chili sauce from the Asian section of the grocery store, such as sambal oelek)
- 1 Tablespoon honey
- 2 Tablespoons olive oil
- 2 limes zested and juiced
Instructions
- Cut 1 lb. top sirloin steak into 1-inch strips, then cut the strips into 1/2-inch pieces.
- Place the steak in a small bowl, and sprinkle with 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder. Stir to coat the steak in the spices.
- Add 2 Tablespoons chili paste or sauce and 1 Tablespoon honey, and stir again to coat the steak completely.
- Place a 10-inch cast iron skillet over medium-high heat. Hold your hand about 6 inches above the pan, and when you can feel the heat, add 2 Tablespoons olive oil and swirl around the pan. Add the steak to the pan in a single layer. If it doesn't sizzle and hiss, the pan is not hot enough.
- Sear the steak for 1 minute before touching it, then flip the steak bites with tongs or a spatula. Sear the steak on the second side for an additional 1 minute, then remove the steak from the pan to a plate.
- Add the zest and juice of 2 limes to the hot pan, stir to combine, and pour the chili lime sauce over the steak bites.
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I love this recipe foe my meal preps. I used to use the Huy Fong brand chili paste but because of the shortage I couldn’t find it anymore. Wondering if you have used Lee Kim Lee brand before and if it will taste the same. This recipe is amazing and had my family and I licking our plates clean.
So glad you enjoy this recipe! I have not used that brand, but I can’t imagine it will change the taste significantly.
Could I sub in sriracha for the chili paste?
Chili paste is a little thicker and not as concentrated in spice. I would use less, but it might not end up with exactly the same consistency for the glaze.
LOVE, LOVE, LOVE this!! Sooooo good and easy to make. Just thinking of it makes me want to make it tonite.
Total chart topper for a party or get together. Can NOT go wrong with this 🙂
Thanks for the fabulous review!!
I used gochujang chili paste and Butcher Box steak tips. So tasty!! Thanks for the recipe. I think I will try with shrimp too!
My husband and I absolutely LOVED it- We used filets… oh my goodness- this will def be added to our rotation
It looks delicious! To save time for a cocktail party, could I possibly marinate the chopped meat the day before?
I haven’t done it, but I think that would be fine.
I used a Thai chili sauce instead of making my own. It turned out good and sweet.
That sounds delicious, Jacob. I’m so glad you enjoyed the recipe!
I , too, have made this, lots of juice to pour over & served with my new favorite Uncle Ben’s Brown Rice & Quinoa. My whole family loved this!!
I’m so happy to hear that your family enjoyed the steak bites, Lesley! Thank you for your comment and for rating the recipe.
I don’t know what chili paste is. I read on one of the comments that you use Gourmet Gardens but there are several flavors. Which kind was used to make this recipe?
Hi Rosy,
Chili paste is a spicy condiment often used in Chinese cooking. It’s made from dried chili peppers and garlic. It’s typically found in the Asian aisle of the grocery store.
I made this twice in a couple of days because the crowd went mad when it was gone too fast. Had to make a double batch the second time. Reheats the next day very well. I used Heinz chili sauce because I didn’t have the paste on hand — did great. I also left the meat in the iron skillet for the second batch without transferring back and forth, and, once again, it did great. I saved back some of the lime juice and poured it over the meat in the pan after the meat was done and it cooked in the flavor. No need to pour it on later. The great things about it are: 1) no need for steak sauce, 2) easy to eat because it’s already cut up, 3) great flavor, 4) cooked thoroughly, 5) very tender. Use choice steak and you can’t go wrong.
Thank you for the raving review, Barbara! I’m so happy to hear that everyone enjoyed the steak bites.