Southwest Chili Lime Steak Bites are crisp on the edges and oh so juicy inside with just a few minutes of cooking time.
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Main Course
Cuisine: American
Servings: 6servings
Calories: 298kcal
Ingredients
2poundsskirt steak, cut into bite-size pieces, about 1/2" - 3/4"
3tablespoonslight flavored olive oil, divided
1 1/2teaspoonground cumin(see note below)
1teaspoonNM chili powder(see note below)
1teaspoonkosher salt(see note below)
1/2teaspoonsmoked paprika(see note below)
1/2teaspoongranulated garlic or garlic powder(see note below)
1/4teaspoongranulated onion or onion powder(see note below)
1/4teaspooncayenne pepper, adjust for more heat(see note below)
2-4fresh limes, halved
2tablespoonsfresh cilantro, chopped
Instructions
Cut the steak into bite-size pieces, about 1/2" - 3/4" in size. Drizzle the meat with 1 tablespoon of oil. Sprinkle the meat generously with all of the spices.
Heat a heavy flat bottomed stainless skillet over medium high heat and add 1 tablespoon of oil. Swirl to coat the pan. Add half the meat and spread it across the pan.
Cook for 1 minute and then use a large spatula to flip the pieces over. Cook 1 more minute. Use a spatula to remove the meat to a plate and then repeat with the second batch of meat pieces.
Squeeze a lime into the empty skillet and scrape up any pan drippings. Drizzle the meat drippings over the steak bites on the plate. Garnish with cilantro and squeeze additional lime over the meat before serving, or serve with lime slices. Serve hot. Enjoy!
Notes
The goal when cooking the meat is to create a crisply browned outside and a lovely pink and juicy center for each piece. As the meat is cooking, if a piece is slightly larger and has a side that looks like it hasn't browned, flip to that side again for 20-30 seconds. Take caution not to overcook the steak.* 2 tablespoons of taco seasoning (homemade or storebought) may be substituted for all of the spices listed in this recipe.