Best 9 3 Ingredient Chipotle Lime Grilled Steak Recipes

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Welcome to the ultimate guide to creating a tantalizing and flavor-packed 3-ingredient chipotle lime grilled steak! In this article, we will take you on a culinary journey to discover the secrets behind this mouthwatering dish. With just three simple ingredients, you can transform your steak into a delectable masterpiece that will impress your taste buds and leave you craving more. So, fire up your grill, gather your ingredients, and prepare to embark on a grilling adventure like no other.

Check out the recipes below so you can choose the best recipe for yourself!

3-INGREDIENT CHIPOTLE-LIME GRILLED STEAK



3-Ingredient Chipotle-Lime Grilled Steak image

Spicy chipotle and zesty lime perk up quick and easy grilled steak. Serve with tortillas and all the fixings for a zero-fuss taco night.

Provided by Team Ideas24

Categories     Easy

Time 1h

Number Of Ingredients 8

1 canned chipotle chile in adobo, ribs and seeds removed, plus 1 tablespoon adobo sauce
1 1/2 teaspoons lime zest (from about 2 limes), divided
1/3 cup fresh lime juice (from about 3 limes)
2 tablespoons vegetable oil
1 1/2 teaspoons kosher salt, plus more
1 teaspoon freshly ground black pepper, plus more
1 1/2 pounds skirt or flank steak
Lime wedges (for serving)

Steps:

  • 1. Blend chile, adobo sauce, 1 tsp. lime zest, lime juice, oil, 1 1/2 tsp. salt, and 1 tsp. pepper in a blender until smooth. Place steak in a large resealable plastic bag, pour marinade over, and toss to coat. Marinate, tossing occasionally, at least 30 minutes at room temperature, or chill overnight. 2. If chilled, let steak sit at room temperature 30 minutes. Prepare a grill or grill pan for medium-high heat. Remove steak from marinade; discard marinade. Grill steak until an instant-read thermometer inserted into the center of steak registers 120-125°F for medium-rare, 2-3 minutes per side for skirt; 3-4 minutes per side for flank. Let rest 10 minutes before thinly slicing against the grain (to make slicing easier for skirt steak, cut into 5-6" segments, then slice against the grain). 3. Transfer to a platter and top with remaining 1/2 tsp. lime zest; season with salt and pepper. Serve with lime wedges alongside.

Nutrition Facts : Calories 353 calories, Carbohydrate 36 grams carbohydrates, Fat 21 grams fat, Fiber 1 grams fiber, Protein 36 grams protein, ServingSize 1

3-INGREDIENT CHIPOTLE-LIME GRILLED STEAK



3-Ingredient Chipotle-Lime Grilled Steak image

Spicy chipotle and zesty lime perk up quick and easy grilled steak. Serve with tortillas and all the fixings for a zero-fuss taco night.

Provided by Rhoda Boone

Categories     3-Ingredient Recipes     Summer     Steak     Chile Pepper     Hot Pepper     Lime Juice     Lime     Dinner

Yield 4 servings

Number Of Ingredients 8

1 canned chipotle chile in adobo, ribs and seeds removed, plus 1 tablespoon adobo sauce
1 1/2 teaspoons lime zest (from about 2 limes), divided
1/3 cup fresh lime juice (from about 3 limes)
2 tablespoons vegetable oil
1 1/2 teaspoons kosher salt, plus more
1 teaspoon freshly ground black pepper, plus more
1 1/2 pounds skirt or flank steak
Lime wedges (for serving)

Steps:

  • Blend chile, adobo sauce, 1 tsp. lime zest, lime juice, oil, 1 1/2 tsp. salt, and 1 tsp. pepper in a blender until smooth. Place steak in a large resealable plastic bag, pour marinade over, and toss to coat. Marinate, tossing occasionally, at least 30 minutes at room temperature, or chill overnight.
  • If chilled, let steak sit at room temperature 30 minutes. Prepare a grill or grill pan for medium-high heat. Remove steak from marinade; discard marinade. Grill steak until an instant-read thermometer inserted into the center of steak registers 120-125°F for medium-rare, 2-3 minutes per side for skirt; 3-4 minutes per side for flank. Let rest 10 minutes before thinly slicing against the grain (to make slicing easier for skirt steak, cut into 5-6" segments, then slice against the grain).
  • Transfer to a platter and top with remaining 1/2 tsp. lime zest; season with salt and pepper. Serve with lime wedges alongside.

STEAK WITH CHIPOTLE-LIME CHIMICHURRI



Steak with Chipotle-Lime Chimichurri image

Steak gets a flavor kick from chimichurri. This piquant, all-purpose herb sauce is so versatile, it complements most any grilled meat, poultry or fish. -Laureen Pittman, Riverside, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 13

2 cups fresh parsley leaves
1-1/2 cups fresh cilantro leaves
1/2 medium red onion, coarsely chopped
1 to 2 chipotle peppers in adobo sauce
5 garlic cloves, sliced
1/2 cup olive oil
1/4 cup white wine vinegar
1 teaspoon grated lime zest
1/4 cup lime juice
3 teaspoons dried oregano
1-1/4 teaspoons salt, divided
3/4 teaspoon pepper, divided
2 pounds beef flat iron steaks or 2 beef top sirloin steaks (1 pound each)

Steps:

  • For chimichurri, place the first 5 ingredients in a food processor; pulse until finely chopped. Add oil, vinegar, lime zest, lime juice, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper; process until blended. Transfer to a bowl; refrigerate, covered, until serving., Sprinkle steaks with the remaining salt and pepper. Grill, covered, over medium heat 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes before slicing. Serve with chimichurri.

Nutrition Facts : Calories 336 calories, Fat 26g fat (7g saturated fat), Cholesterol 73mg cholesterol, Sodium 462mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 22g protein.

GRILLED MARINATED FLANK STEAK WITH LIME-CHIPOTLE SAUCE



Grilled Marinated Flank Steak With Lime-chipotle Sauce image

This is wonderful for Summer BBQ (even though I fire up the grill even during the middle of the winter). The flavors are wonderful. It may be a little spicy for some, but for the daring it's great. I found this recipe in the Oregonian newspaper, from Portland Oregon. I have many requests for this for dinner and for the recipe. Enjoy!!

Provided by GregV

Categories     Meat

Time P1DT20m

Yield 6 serving(s)

Number Of Ingredients 21

3 lbs flank steaks
2 tablespoons minced chipotle chiles in adobo
1 tablespoon minced garlic
3 tablespoons chopped fresh cilantro
1/4 cup olive oil
3/4 cup hearty red wine (such as burgundy)
1/2 cup soy sauce
1/2 cup honey
2 tablespoons minced chipotle chiles in adobo
3 tablespoons balsamic vinegar
2 tablespoons brown mustard
1/2 cup fresh lime juice (about 4 limes)
1 1/2 tablespoons minced garlic
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/4 cup chopped fresh cilantro
1 teaspoon kosher salt (to taste)
pepper
grilled sweet red onion (to garnish)
red bell pepper (to garnish)
yellow bell pepper (to garnish)

Steps:

  • To make meat: Carefully trim steak of any fat.
  • Mix together chipotle, garlic, cilantro, oil, wine and soy sauce; pour over steak. Cover and refrigerate 4 to 6 hours or overnight, turning occasionally. I always marinate overnight for the best flavor. To make sauce: In food processor, briefly blend honey, chipotle, vinegar, mustard, lime juice, garlic, cumin, allspice, cilantro and salt. Set aside. Correct seasoning with salt and pepper.
  • Prepare grill and hot coals according to manufacturer's instructions. Remove steak from marinade and discard marinade. Pat steak dry and grill over hot coals to desired doneness, approximately 4 to 5 minutes per side for medium-rare. Let steak rest 3 minutes before slicing.
  • To serve, slice meat thinly across grain on angle and arrange on warm plates with grilled sweet onions and peppers. Drizzle sauce over or serve on side.
  • NOTES : This is a great outdoor dish because it doesn't involve any stove-top or oven cooking. Any leftover meat and sauce can be turned into a filling for tacos or burritos.

Nutrition Facts : Calories 598.3, Fat 27.9, SaturatedFat 9.1, Cholesterol 154.2, Sodium 1857.3, Carbohydrate 29.9, Fiber 0.5, Sugar 25.4, Protein 51.2

GRILLED CHILI STEAK WITH GARLIC-LIME BUTTER



Grilled Chili Steak with Garlic-Lime Butter image

As we head into grilling season, this is something you should definitely add to the rotation. New York strip steaks are dry-brined with a chili rub, grilled to perfection, and topped with a rich garlic-lime butter providing a flavor profile similar to that of a bowl of chili. Serve with a cold potato salad, baked or barbecued beans, or a green salad if desired.

Provided by Chef John

Time 3h25m

Yield 2

Number Of Ingredients 13

2 teaspoons chili powder
½ teaspoon ground cumin
½ teaspoon ground chipotle powder
1 teaspoon freshly ground black pepper
3 pinches cayenne pepper
2 (10 ounce) New York strip steaks
1 ½ teaspoons kosher salt
1 clove garlic, sliced
1 pinch salt
2 tablespoons salted butter, softened
1 medium lime, zested
1 teaspoon vegetable oil
grated lime zest for garnish

Steps:

  • Mix chili powder, cumin, chipotle powder, pepper, and cayenne for rub together in a small bowl.
  • Place steaks on a large plate. Sprinkle kosher salt generously on both sides, then sprinkle rub over the salt.
  • Twist 3 pieces of foil into 1/2-inch diameter rolls and place them under the steaks to act as a rack and lift the steaks up from the plate. Pop steaks into the fridge and leave uncovered to dry-brine for 3 to 12 hours.
  • Meanwhile, place garlic and salt for garlic-lime butter in a mortar. Grind to a paste with a pestle. Add butter and lime zest and stir with a small spoon to combine. Set aside.
  • Preheat a charcoal grill for high heat. Remove steaks from the refrigerator and brush with vegetable oil on both sides.
  • Place steaks on the preheated grill and cook until firm and reddish-pink and juicy in the center and meat gently springs back to the touch, about 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare.
  • Remove from the grill and top with garlic-lime butter.

Nutrition Facts : Calories 630.2 calories, Carbohydrate 6.6 g, Cholesterol 163.3 mg, Fat 47.7 g, Fiber 2.3 g, Protein 44 g, SaturatedFat 20.9 g, Sodium 1734.2 mg, Sugar 0.8 g

CHIPOTLE LIME FLANK STEAK



Chipotle Lime Flank Steak image

A bit spicy but not HOT. Very simple to make and a big hit. Great for when you have a bunch of friends coming for dinner.

Provided by Matthew Molus

Categories     Steak

Time 5h30m

Yield 4-6 serving(s)

Number Of Ingredients 18

3 lbs flank steaks, trimmed of fat (it's hard to find a 3 lb flank steak so it might be more than one)
marinade
2 tablespoons minced chipotle chiles in adobo
1 tablespoon minced garlic
3 tablespoons chopped cilantro
1/3 cup olive oil
3/4 cup red wine (I prefer Merlot)
1/2 cup soy sauce
1/2 cup honey
2 tablespoons minced chipotle chiles in adobo
3 tablespoons balsamic vinegar
2 tablespoons dijon-style mustard
1/2 cup fresh lime juice
1 1/2 tablespoons minced garlic
1 teaspoon allspice
1/4 cup chopped cilantro
1 teaspoon kosher salt (or to taste)
fresh ground black pepper

Steps:

  • Marinade flank steak for 4 hours or overnight.
  • Remove from marinade and pat dry.
  • Grill on BBQ until just medium rare.
  • Grill time will depend on the size of flank steak (s) (DO NOT OVERCOOK THE FLANK STEAK).
  • Cover loosely with aluminum foil for 7-10 minutes.
  • Slice the meat against the grain in about 1/4 inch thick slices or as thin as you can reasonably get.
  • (It is VERY important to slice the meat against the grain or it will be tough.) At last minute pour some of the dipping sauce over the cut up flank steak and serve.
  • Put the left over dipping sauce on the table for everyone to enjoy.
  • Goes great with grilled corn on the cob and white sticky rice.
  • try pouring a little of the dipping sauce on the rice.

CHIPOTLE'S STEAK RECIPE BY TASTY



Chipotle's Steak Recipe by Tasty image

Here's what you need: top sirloin steak, kosher salt, freshly ground black pepper, chipotle pepper in adobo sauce, vegetable oil

Provided by Kiano Moju

Categories     Dinner

Yield 4 servings

Number Of Ingredients 5

1 ½ lb top sirloin steak, 1/2 inch thick (1 cm) About 2 small steaks or 1 large steak
kosher salt, to taste
freshly ground black pepper, to taste
2 cans chipotle pepper in adobo sauce, finely chopped
1 tablespoon vegetable oil

Steps:

  • On a cutting board, season the steak with salt and pepper on both sides.
  • Place the steak in a zip-top bag and add the chipotle peppers, then toss to coat.
  • Refrigerate for at least 2 hours, up to overnight.
  • Heat the oil in a large skillet over medium-high heat.
  • Add the steak to the pan and cook for 5 minutes per side.
  • Remove the steak from the pan and rest on a cutting board for 10 minutes. Cut into bite-size pieces.
  • Enjoy!

Nutrition Facts : Calories 268 calories, Carbohydrate 1 gram, Fat 18 grams, Fiber 0 grams, Protein 22 grams, Sugar 0 grams

SMOKY LIME-GRILLED STEAK TIPS



Smoky Lime-Grilled Steak Tips image

This is a quick and easy steak tip favorite at our house.

Provided by LuceFarm

Time 45m

Yield 8

Number Of Ingredients 6

4 cloves garlic, grated
1 medium lime, zested and juiced
2 tablespoons olive oil
1 tablespoon smoked paprika
1 teaspoon coarse sea salt
2 pounds sirloin steak tips

Steps:

  • Combine lime zest, juice, olive oil, paprika, and sea salt in a large shallow bowl. Add steak tips; mix and turn to coat. Let sit to absorb flavor, about 30 minutes.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Place steak tips on the preheated grill and cook until they are beginning to firm and are hot and slightly pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

Nutrition Facts : Calories 234.3 calories, Carbohydrate 1.9 g, Cholesterol 99.8 mg, Fat 10.5 g, Fiber 0.4 g, Protein 31.5 g, SaturatedFat 3 g, Sodium 261.6 mg, Sugar 0.2 g

GIANT CHIPOTLE-RUBBED STEAKS WITH CILANTRO-LIME BUTTER



Giant Chipotle-Rubbed Steaks With Cilantro-Lime Butter image

This recipe and delicious rub comes from Chris Schlesinger, the former owner and chef of East Coast Grill in Cambridge, Mass. Follow Mr. Schlesinger's lead and leave the steaks untouched on the grill before you flip them. They should be beautifully seared, chestnut brown around the edges where the fat has roasted down, with a tight crust from the rub. Later, perhaps, you can reward yourself with a beer.

Provided by Sam Sifton

Categories     dinner, main course

Time 30m

Yield 2 servings

Number Of Ingredients 16

4 cloves garlic, peeled
1 cup loosely packed cilantro, including stems
3 tablespoons chipotles en adobo, or to taste
2 tablespoons ground cumin
1 tablespoon mustard powder
2 tablespoons ground coriander
2 tablespoons salt
2 tablespoons ground black pepper
1/4 cup fresh lime juice (from 2 limes)
1/4 cup olive oil
2 rib-eye steaks, each 2 inches thick and about 1 pound
4 tablespoons butter, softened
2 tablespoons minced cilantro leaves
1 clove garlic, minced
2 tablespoons lime juice (from 1 lime)
1 teaspoon freshly ground black pepper

Steps:

  • Build a fire in your grill; if using a gas grill, turn both burners to high.
  • Put all spice paste ingredients in a food processor and purée. Rub steaks all over with paste (it will be rather thick) and set aside.
  • Combine ingredients for cilantro-lime butter in a small bowl and mash with a spoon until well mixed and an even consistency.
  • When all coals are covered with gray ash and fire is medium hot (you can hold your hand 5 inches above grill for 3 to 4 seconds), put steaks on grill directly over coals and cook until well seared, about 7 minutes. Turn and cook another 7 to 10 minutes for medium rare. Remove from heat, top each steak with a couple tablespoons of butter, and serve.

Tips:

  • Choose the right steak: Ribeye, flank, and skirt steaks are all good choices for this recipe, as they have a good amount of marbling and will cook quickly over high heat.
  • Make sure your steak is at room temperature before grilling: This will help it cook evenly throughout.
  • Use a hot grill: This will help to sear the steak and give it a nice crust.
  • Don't overcrowd the grill: If you're grilling multiple steaks, make sure to give them plenty of space so that they can cook evenly.
  • Cook the steak to your desired doneness: Use a meat thermometer to check the internal temperature of the steak to make sure it's cooked to your liking.
  • Let the steak rest before slicing: This will help the juices redistribute throughout the steak, making it more tender and flavorful.

Conclusion:

This simple 3-ingredient chipotle lime grilled steak recipe is a delicious and easy way to enjoy a flavorful steak at home. The marinade is made with just chipotle peppers, lime juice, and olive oil, and it adds a smoky, citrusy flavor to the steak. The steak is then grilled until cooked to your desired doneness, and served with a simple garnish of cilantro and lime wedges. This recipe is perfect for a quick and easy weeknight meal, or for a special occasion dinner.

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