The spicy rub turns grilled steak into a southwestern delight.
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2 tablespoons chile lime seasoning
1 tablespoon ground cumin
2 teaspoons dried oregano leaves
1/2 teaspoon coarse ground pepper
4 teaspoons olive oil
4 (6-ounce) skirt or flank steaks
Chile Lime Butter
1/4 cup Land O Lakes® Butter softened
2 teaspoons chopped fresh cilantro
2 teaspoons sliced green onion
1/2 teaspoon chili powder
1/4 teaspoon chile lime seasoning
1/4 teaspoon finely chopped fresh garlic
1/8 teaspoon ground red pepper (cayenne)
1/8 teaspoon salt
Combine all seasoning rub ingredients in bowl. Rub each steak with olive oil. Season each steak with rub. Cover; refrigerate 30 minutes.
Combine all chile lime butter ingredients in bowl. Beat at medium speed until well mixed. Shape into 1-inch diameter log. Chill until firm.
Heat gas grill on medium or charcoal grill until coals are ash white.
Place steaks onto grill. Grill, turning once, 8-10 minutes or until internal temperature reaches 145°F (medium-rare) or desired doneness.
Slice steaks thinly; top each with 1 tablespoon chile lime butter.
Chile lime butter log will yield about 1/2 cup or 8 tablespoons. Use extra butter served on top of chicken, fish or seafood.
Explore reviews fromour online community
We didn't have any cilantro, so I left that out of the butter. Still tasty, and loved the rub. Served the steak with quesadillas and green beans. Great.
Nothing smells quite as delicious as steak fresh off the grill, so try some new variations on a classic with these grilled steak recipes.