Grilled Chili Steak with Garlic-Lime Butter
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.
Ingredients
- 2 teaspoons chili powder
- 0.5 teaspoons ground cumin
- 0.5 teaspoons ground chipotle powder
- 1 teaspoon freshly ground black pepper
- 3 pinches cayenne pepper
Instructions
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1
Mix chili powder, cumin, chipotle powder, pepper, and cayenne for rub together in a small bowl.
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2
Place steaks on a large plate. Sprinkle kosher salt generously on both sides, then sprinkle rub over the salt.
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3
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.
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4
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.
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5
Preheat a charcoal grill for high heat. Remove steaks from the refrigerator and brush with vegetable oil on both sides.
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6
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.
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7
Remove from the grill and top with garlic-lime butter.
Nutrition Facts
Per serving
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