Zesty Chile Lime Chuck Eye Steak
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.
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
1 shot of tequila
1 bunch fresh parsley
1 bunch fresh cilantro
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.
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.
Lightly season the steaks with a good pinch of kosher salt. Let it rest on the counter for 30 min before grilling.
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.
Let your steak rest for 10 minutes before slicing and plating. Dress the steak with your pre-prepped Chile Lime sauce.
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!