Left-Brain / Right-Brain Cookery

A double-take in the kitchen

Lime Steak

Lime Steak

Lime Steak

LIME STEAK by Right-Brain Joanna

A hint of spicy heat and citrus make this steak a surprise for the palate.

Serves 2

Barbeque or high broiler heat.

4 cloves garlic, mashed
1 tsp/5g salt
1/2 tsp/1g pepper
2 tbsp/2g diced cilantro
1/4 cup/60 ml lime juice
2 tbsp/30 ml olive oil
1/2 -1 tsp red pepper flakes

1 lb/454 g top sirloin (or even better a hanger steak if you can source one)


  1. Mix all marinade ingredients in a ziplock bag big enough for the beef to move around in.
  2. Add the meat and leave to marinate for half an hour (no longer as the meat will be embittered).
  3. Grill, broil or pan fry the steaks according to your liking.

Serve as I did with potatoes and vegetables; or for satisfying party food, slice thinly and serve for tacos with Mexican sides such as diced tomatoes, guacamole, grated cheese and tortillas.

Marilyn’s comments:
I truly liked the taste of this beef and changed it up by marinating a small 1 lb/454g roast instead of a steak.


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