top of page
  • Certified Piedmontese

Zesty Chile Lime Chuck Eye Steak

mouth-watering tangy chile lime chuck eye steak garnished with parsley, green onions, radish, and served sliced
Chile Lime Chuck Eye Steak garnished and served

Chile Lime sauce is a sparkling firecracker on your tongue, a squeeze of citrus and spice dancing on your senses. As awesome as chili is on its own, adding a dash of an acid such as citrus juice or even vinegar greatly enhances and improves the depth of flavor.

The bright, tangy sauce brings a new dimension to steak, and if you've never paired Chile Lime with your meats – better late than never. Certified Piedmontese's Chile Lime sauce even has a secret ingredient: A shot of your favorite tequila!

If you're not one for the sharp tang of citrus of vinegar, add some brown sugar to mellow the sharpness and create a slightly sweet sauce everyone in the family would love.


uncooked raw chuck eye steak with beautiful color and marbling
A Chuck Eye Steak


2 12oz Certified Piedmontese Chuck Eye Steaks

Kosher salt, to taste.

Chile Lime Sauce

2 garlic cloves

Juice of 1 orange

Juice of 2 limes

Juice of 1 lemon

2 tbsp of soy sauce

2 tbsp of chopped cilantro

1 jalapeño, sliced crosswise

(seeds removed)

1 shot of tequila

For garnish

5 radish

1 lime

1 bunch fresh parsley

1 bunch fresh cilantro

2 scallions


  • We substituted brown sugar in this recipe with orange juice, adding the needed sweetness while still being a citrus juice. If using brown sugar, use 1½ tbsp.

  • If you're out of lime or lemon, use vinegar instead. Regular vinegar will do, citrus-infused vinegar is excellent to have on hand, and you can even experiment with other flavor-infused vinegar to get surprising results!

  • Love the kick of spicy heat? Use more jalapeño. Add to taste.


  1. Combine all ingredients for the Chile Vinegar Sauce and blend into a thicker sauce. Use a whisk if you don't have a blender. Keep refrigerated until ready for use.

  2. Lightly season the steaks with a good pinch of kosher salt. Let it rest on the counter for 30 min before grilling.

  3. Grill your chuck eye steaks on medium-high heat, 3-4 mins on both sides until you reach an internal temperature of 135 °F, or your desired doneness.

  4. Let your steak rest for 10 minutes before slicing and plating. Dress the steak with your pre-prepped Chile Lime sauce.

  5. Serve garnished with scallions, radish, parsley, or cilantro.

It's this easy to make a zippy and fresh take on tender and flavorful Certified Piedmontese chuck eye steaks. You can turn this simple recipe into a dozen variations using your imagination. If you're serving this as a light lunch, consider chilling the sauce and slicing the chuck eye steaks into even thinner strips before serving on a bed of tomatoes and lettuce to make a tangy steak salad!

Recent Posts

See All
bottom of page