Best 8 Brazilian Marinated Steaks With Chile Lime Sauce Recipes

CHILI-LIME FLANK STEAK

Steps:

• Grate the zest of 1 lime; cut the lime in half. Combine zest with the chili powder, brown sugar, thyme, cumin, chipotle powder, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Squeeze the zested lime over the steak and use the lime halves to rub the juice into the meat. Rub the spice mixture on both sides of the steak. Let stand at room temperature, 30 minutes.
• Meanwhile, preheat a grill to medium high. Brush the grates with vegetable oil. Grill the steak until well browned, about 8 minutes. Flip and grill until a thermometer inserted sideways into the center registers 130 degrees F to 140 degrees F, 5 to 7 more minutes for medium rare (the thinner edges of the steak will be cooked to medium).
• Transfer to a cutting board and let rest 10 minutes. Season with salt and thinly slice against the grain. Serve with lime wedges.

BRAZILIAN MARINATED STEAKS WITH CHILE LIME SAUCE

Steps:

• For the Chile Lime Sauce:.
• Combine all ingredients in a mini-chopper or blender, and blend or grind until a paste is formed. (Makes about 1/2 cup).
• Place the steaks in a single layer in a large glass or ceramic baking dish.
• Whisk the remaining ingredients together in a bowl and pour over the steaks, turning to coat evenly.
• Cover and refrigerate, turning every couple of hours for about 4 hours.
• Preheat the grill.
• Remove the steaks from the marinade, shaking off any excess, and grill 6 to 8 minutes per side, or until done to taste.
• Transfer to a platter and let the steaks rest, loosely covered with foil, then serve with the chile lime sauce.

BRAZILIAN MARINATED STEAKS WITH CHILE LIME SAUCE

Steps:

• SAUCE: Place the peppers and salt in a mortar and crush them with the pestle or take the less energetic way and process them in a blender or food processor until you have a thick paste.
• Gradually add the onion and garlic and continue to mash into the paste.
• Then add the parsley to the paste, mashing as you do.
• Stir in the lime juice until you have a thick,liquid sauce.
• Cover and let stand at room temperature.(Makes about 1/2 cup).
• *******.
• STEAKS: Place the steaks in a single layer in a large glass or ceramic baking dish.
• Whisk the remaining ingredients together in a bowl and pour over the steaks, turning to coat evenly.
• Cover and refrigerate, turning every couple of hours -- for about 4 hours.
• Preheat the grill. Remove the steaks from the marinade, shaking off any excess, and grill 6 to 8 minutes per side, or until done to taste.
• Transfer to a platter and let the steaks rest, loosely covered with foil, then serve with the chile lime sauce.

HALIBUT STEAKS WITH CHILI AND LIME

Steps:

• If you have two large halibut steaks cut each in half, making four portions.
• Combine the lime juice, olive oil, chili powder and garlic in a shallow dish large enough to hold the halibut steaks in a single layer. Add a pinch of salt if desired.
• Place the halibut steaks in the dish, turn them once, cover with plastic wrap and allow to marinate in the refrigerator for 30 minutes. Turn them again and marinate another 30 minutes.
• Preheat grill or broiler to very hot. Grill or broil the halibut steaks until lightly browned on one side, about six minutes, then turn and cook them on the other side. Baste them with the marinade a couple of times during cooking.
• When the fish is done, place the remaining marinade in a small saucepan and bring to a simmer. Spoon the heated marinade over the fish and serve at once.

BARBECUED STEAK BRAZILIAN-STYLE, WITH GARLICKY MARINADE AND DIPPING SAUCE

Steps:

• Pour 1/2 cup of the chimichurri into a large resealable plastic bag. Add the skirt steaks and marinate overnight in the refrigerator. (Reserve the rest of the chimichurri for serving).
• Prepare a hot fire in a grill. (Prepare the onions while the grill heats.)
• Remove the steaks from the marinade and, turning once, grill to desired doneness. (Because they are thin and have been marinating overnight, they will cook very fast.)
• Cut each steak in two, arrange them in the center of four warm plates, and season with salt and pepper. Top with the onions and garnish with the olives and parsley. Serve with the reserved chimichurri on the side.
• Recommended wine: A Nebbiolo d'Alba or a Cabernet Sauvignon from Mendoza, Argentina.

CARNE ADOBADA (CHILE-MARINATED STEAK)

Steps:

• Place the dried guajillo chiles in a small bowl and add enough hot water to cover; soak until softened, about 10 minutes. Drain, stem and seed the chiles. Using a blender or a food processor, puree the guajillos, chipotle, onion, garlic, cumin, 2 tablespoons lime juice and 2 tablespoons water until smooth. If needed, add another tablespoon of water to help the mixture blend.
• Pat the steak dry with paper towels. Season generously on both sides with salt, then sprinkle and pat on the dried oregano to both sides as well. Place in a large bowl, dish or resealable plastic bag, pour the chile marinade over the top and turn to coat both sides. Marinate for at least 30 minutes at room temperature, or refrigerate, covered if needed, for up to 12 hours.
• In a small bowl, combine the roasted red peppers and shallots with the remaining 2 tablespoons lime juice and 1 tablespoon olive oil. Season to taste with salt, add the cilantro and stir to combine. Set aside.
• In a large heavy skillet, heat 1 tablespoon oil over medium-high heat. Scrape any excess marinade off the steak and discard the marinade. Place the steak in the hot oil and cook until seared and deep golden brown on the contact side, 4 to 5 minutes. Flip and continue to cook until seared and golden brown on the other side, 4 to 5 minutes for medium-rare. Cook for 1 additional minute on each side for thicker or larger cuts of steak or for medium doneness. You also can grill the steak on a hot charcoal or gas grill, turning once, until seared, about 6 minutes per side for medium-rare.
• Transfer the steak to a cutting board and allow to rest for 5 minutes. Slice the steak against the grain. Serve topped with the roasted pepper-shallot relish, alongside steamed rice or warm tortillas.

3-INGREDIENT CHIPOTLE-LIME GRILLED STEAK

Steps:

• Blend chile, adobo sauce, 1 tsp. lime zest, lime juice, oil, 1 1/2 tsp. salt, and 1 tsp. pepper in a blender until smooth. Place steak in a large resealable plastic bag, pour marinade over, and toss to coat. Marinate, tossing occasionally, at least 30 minutes at room temperature, or chill overnight.
• If chilled, let steak sit at room temperature 30 minutes. Prepare a grill or grill pan for medium-high heat. Remove steak from marinade; discard marinade. Grill steak until an instant-read thermometer inserted into the center of steak registers 120-125°F for medium-rare, 2-3 minutes per side for skirt; 3-4 minutes per side for flank. Let rest 10 minutes before thinly slicing against the grain (to make slicing easier for skirt steak, cut into 5-6" segments, then slice against the grain).
• Transfer to a platter and top with remaining 1/2 tsp. lime zest; season with salt and pepper. Serve with lime wedges alongside.

STEAK WITH CHILI LIME SAUCE

Steps:

• Remove the seeds from two of the serrano peppers. Add peppers, garlic, soy sauce, fish sauce, lime juice and rice vinegar to a food processor. Pulse until finely chopped. Transfer to a bowl. Cover and refrigerate for 30 minutes.
• In another bowl combine garlic powder, dried cilantro and kosher salt. Rub mixture over steak. Allow to rest for about 20 minutes.
• Heat sesame and olive oils in a large heavy bottom skillet over medium heat. Cook steaks 3-4 minutes per-side for medium rare. Transfer to plate. Cover and allow to rest for 10 minutes.
• Slice and transfer to a serving platter. Spoon chili-lime sauce over the top. Serve immediately.
• Serve with plenty of jasmine rice to soak up the spicy sauce and steak juices.