I loved creating this Grilled Steak with Garlic Lime Marinade recipe. Honestly, there’s something just so relaxing about cooking on the grill. And doesn’t everything taste better cooked over the open fire?!?!? I think so. 🙂
Over the past couple of months I’ve been experimenting with this recipe for thin, deliciously seasoned grilled steaks. My quest was inspired by a Cuban dish I ordered at a restaurant in Florida years ago. I’ve been doing my best to try to recreate it, and I’ve finally done it! So join me in welcoming my Grilled Steak with a Garlic Lime Marinade recipe to the blog!
Grilled Steak with Garlic Lime Marinade Recipe
How is this beautiful dish made? For starters the recipe uses a lean, 1/2-inch thick cut of steak. Personally I prefer using skirt or hanger steak, but in Cuba a thin cut of round steak is traditionally used. If you can’t find any of those cuts of beef, try asking a butcher for his or her recommendations.
The true secret, however, is in the sauce—an amazing Garlic Lime sauce that’s not only used as a marinade but is also drizzled over the grilled steaks. Then to top things off, I like to garnish the steaks with some chopped up green onions, cilantro, and mango.
Mmmmm…. Seriously, I can’t even begin to tell you how yummy this grilled steak recipe is. Let’s just say that my son, Ben, wants me to make it for him ALL THE TIME now. He loves it served up with a side of my Quick and Easy Avocado Salad.
So next time you’re looking to fire up your grill, give my Grilled Steak with Garlic Lime Marinade a try. I think you and your family will love it!
- 1½ pounds skirt, hanger, round steak, or similar ½-inch thick steak
- 1 shallot, chopped*
- 6 garlic cloves, peeled
- 1½ teaspoons salt
- ¾ teaspoon pepper
- ¾ teaspoon cumin
- ¾ teaspoon ground coriander
- ½ cup lime juice
- 4 tablespoons extra virgin olive oil or avocado oil
- chopped mangoes
- chopped cilantro
- chopped green onions
- squeezed lime wedges
- Combine all the ingredients for the marinade/sauce in a food processor or blender combine. Blend until they form a smooth, white, garlicky liquid.
- In a bowl or zippered bag place the skirt steak and add HALF of the marinade. Coat the steak and set aside to marinate for 30 minutes. Reserve the remaining marinade to use as a sauce on the grilled steak.
- Pre-heat the grill to high. Grill the steak over high heat and cover. Cook steaks for about 2-3 minutes per side or until medium rare.
- Remove steak from the grill. Let cool for 1-2 minutes and place on a cutting board. Slice steak diagonally, against the grain for tender pieces. Serve and drizzle with remaining marinade/sauce and optional garnish.
If you don't have a shallot, feel free to substitute 2 tablespoons chopped onion.
Kitchen Tips and Resources:
- When I’m grilling these steaks, I prefer using these tongs to flip them.
- A high quality set of cutting knives can make a huge difference, especially when you’re trying to cut up this wonderful steak. My local knife shop advised me to invest in the higher quality Zwilling J.A. Henckels Twin Signature brand (much higher quality than the J.A. Henckels International brand) and time has proven them right. (To make sure you know which Henckels knives are better, here’s a tip — look for the “twins” on the knives vs. the single guy sporting the trident.) While you can buy these knives online, if you’ve got a local knife/cutlery store, support them instead. I love my local cutlery store and bring my knives in every six months or so to get them maintained with a nice, sharp edge!
- A great cutting board with a juice groove is great to have on hand when slicing up meat off the grill. Epicurean cutting boards are wonderful, and I just found ones with a juice groove and love them!
- I use my high-speed blender (a BlendTec) to make the garlic lime marinade, but a good food processor can do the trick too!