Grilled Red Chili Steak
Ignite your taste buds with this bold and smoky Grilled Red Chili Steak, a recipe that marries tender cuts of sirloin or ribeye with a spicy, zesty marinade. Infused with the irresistible flavors of red chili paste, garlic, soy sauce, lime juice, and aromatic spices like cumin and paprika, this dish delivers a fiery kick balanced by a refreshing cilantro garnish and tangy lime wedges. Perfectly seared on a high-heat grill, the steaks develop a mouthwatering char that locks in their juiciness, making every bite a celebration of bold flavors. With a minimal prep time of just 15 minutes and an overnight marinating option for enhanced flavor, this recipe is ideal for impressing at backyard barbecues or effortless weeknight dinners. Serve alongside grilled vegetables or a crisp salad for a complete, crowd-pleasing meal.
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Recipe Information
Ingredients
- 4 pieces (8 ounces each) Sirloin or Ribeye Steak
- 4 tablespoons Red Chili Paste
- 4 cloves Garlic cloves (minced)
- 2 tablespoons Soy Sauce
- 2 tablespoons Lime Juice
- 2 tablespoons Olive Oil
- 2 teaspoons Ground Cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 2 tablespoons Fresh Cilantro (chopped, for garnish)
- 4 pieces Lime Wedges (for serving)
Instructions
In a medium mixing bowl, combine red chili paste, minced garlic, soy sauce, lime juice, olive oil, ground cumin, paprika, salt, and black pepper to create the marinade.
Pat the steaks dry with paper towels and place them in a large resealable plastic bag or shallow dish.
Pour the marinade over the steaks, ensuring they are thoroughly coated. Seal the bag or cover the dish, then refrigerate for at least 2 hours, or up to overnight for best results.
Preheat your grill to high heat, about 400–450°F (200–230°C). Brush the grill grates with oil to prevent sticking.
Remove the steaks from the marinade and let any excess marinade drip off. Discard the leftover marinade.
Place the steaks on the preheated grill. Cook for 4–5 minutes on each side for medium-rare, or longer depending on your preferred doneness. Use an instant-read thermometer to check the temperature, aiming for 130°F (54°C) for medium-rare, 140°F (60°C) for medium, and 150°F (66°C) for medium-well.
Remove the steaks from the grill and let them rest on a cutting board for 5 minutes to retain their juices.
Garnish the steaks with freshly chopped cilantro and serve with lime wedges on the side for added zest.
Pair with grilled vegetables, a fresh salad, or a side of rice to complete the meal.
Nutrition Facts
Calories |
569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 10.5 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 1056 mg | 46% | |
| Total Carbohydrate | 10.5 g | 4% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 2.7 g | ||
| Protein | 62.7 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 934 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
