Tex Mex Steak
Satisfy your carnivorous cravings with this bold and flavorful Tex Mex Steak recipe, a hearty dish infused with the vibrant spices of the Southwest. Featuring your choice of ribeye, sirloin, or flank steak, these perfectly seared cuts of meat are generously coated in a smoky spice rub made from chili powder, cumin, smoked paprika, and a touch of cayenne for just the right kick. Cooked to juicy perfection on a hot skillet or grill pan, the steak is finished with fresh cilantro and a squeeze of zesty lime for a bright, tangy contrast. With only 15 minutes of prep time and a quick 10-minute cook, this recipe is perfect for weeknight dinners or weekend grilling. Serve it alongside your favorite Tex-Mex sides like roasted veggies, Mexican rice, or guacamole for a meal that’s as impressive as it is delicious.
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Recipe Information
Ingredients
- 2 pieces (6-8 oz each) Steak (Ribeye, Sirloin, or Flank Steak)
- 3 tablespoons Olive oil
- 1.5 teaspoons Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 0.5 teaspoons Onion powder
- 0.25 teaspoons Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons (chopped) Fresh cilantro
- 1 whole (cut into wedges) Lime
Instructions
Remove the steaks from the refrigerator and let them sit at room temperature for 20-30 minutes. This helps them cook more evenly.
In a small bowl, mix together the chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Pat the steaks dry with a paper towel and rub both sides with 2 tablespoons of olive oil.
Liberally coat the steaks on both sides with the spice mixture, pressing gently to help the seasoning adhere.
Heat a large cast-iron skillet or grill pan over medium-high heat and add the remaining 1 tablespoon of olive oil.
Once the pan is hot and the oil shimmers, carefully place the steaks in the pan. Sear for 3-4 minutes on the first side until a deep golden-brown crust forms.
Flip the steaks and cook for another 3-4 minutes for medium-rare, or adjust the time depending on your preferred doneness level.
If using a meat thermometer, aim for an internal temperature of 130°F (54°C) for medium-rare, 140°F (60°C) for medium, or 150°F (65°C) for medium-well. Insert the thermometer into the thickest part of the steak.
Transfer the cooked steaks to a plate and cover loosely with aluminum foil. Let them rest for 5-10 minutes to allow the juices to redistribute.
Garnish the steaks with freshly chopped cilantro and serve with lime wedges on the side for an added burst of flavor.
Nutrition Facts
Calories |
613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.7 g | 62% | |
| Saturated Fat | 14.1 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1083 mg | 47% | |
| Total Carbohydrate | 8.2 g | 3% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 1.1 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 568 mg | 12% | |
*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.
