Best 3 Steamed Vegetables With Chile Lime Butter Recipes

Embark on a culinary journey with our enticing steamed vegetables, where vibrant colors meet bold flavors. This delectable dish features a medley of crisp-tender broccoli, carrots, and sugar snap peas, each retaining their natural sweetness and vibrant hues. Lightly steamed to preserve their nutritional integrity, these vegetables are then tossed in a tantalizing chile-lime butter sauce, a harmonious blend of zesty lime, aromatic cilantro, and a hint of heat from red pepper flakes. The result is a symphony of flavors that dances on your palate, leaving you craving more.

In addition to this delightful steamed vegetable recipe, our article also presents a diverse collection of other enticing dishes that cater to various dietary preferences and culinary desires. From the classic comfort of creamy mashed potatoes to the tangy zest of lemony roasted asparagus, each recipe offers a unique taste experience. Whether you seek a hearty side dish, a refreshing salad, or a satisfying main course, our carefully curated selection has something to satisfy every palate.

Check out the recipes below so you can choose the best recipe for yourself!

STEAMED VEGETABLES WITH CHILE LIME BUTTER

Steamed Vegetables With Chile Lime Butter image

This is an awesome vegetable side dish that has wonderful flavor. The taste is always a surprise from the "regular ole veggies" kind of flavor!

Provided by QueenJellyBean

Categories < 30 Mins

Time 20m

Yield 4 1/2 c, 6 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons butter
1 garlic clove, minced
1 teaspoon lime zest
1 teaspoon finely chopped serrano peppers or 1 teaspoon jalapeno chile
1 tablespoon fresh lime juice
1 cup fresh broccoli florets
1 cup fresh cauliflower floret
1 cup fresh sliced carrot

Steps:

Melt butter in small saucepan over low heat. Add garlic and cook/stir about 20 seconds. Add lime peel, chile and lime juice. Mix well. Set aside.
Place steamer basket in large saucepan. Add 1 c water; bring to a boil. Add vegetables to basket; cook 4-5 minutes or until crisp tender.
To serve, place vegetables in serving bowl and toss gently with butter mixture.

GRILLED CHILI STEAK WITH GARLIC-LIME BUTTER

Grilled Chili Steak with Garlic-Lime Butter image

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.

Provided by Chef John

Time 3h25m

Yield 2

Number Of Ingredients 13

Ingredients

2 teaspoons chili powder
½ teaspoon ground cumin
½ teaspoon ground chipotle powder
1 teaspoon freshly ground black pepper
3 pinches cayenne pepper
2 (10 ounce) New York strip steaks
1 ½ teaspoons kosher salt
1 clove garlic, sliced
1 pinch salt
2 tablespoons salted butter, softened
1 medium lime, zested
1 teaspoon vegetable oil
grated lime zest for garnish

Steps:

Mix chili powder, cumin, chipotle powder, pepper, and cayenne for rub together in a small bowl.
Place steaks on a large plate. Sprinkle kosher salt generously on both sides, then sprinkle rub over the salt.
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.
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.
Preheat a charcoal grill for high heat. Remove steaks from the refrigerator and brush with vegetable oil on both sides.
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.
Remove from the grill and top with garlic-lime butter.

Nutrition Facts : Calories 630.2 calories, Carbohydrate 6.6 g, Cholesterol 163.3 mg, Fat 47.7 g, Fiber 2.3 g, Protein 44 g, SaturatedFat 20.9 g, Sodium 1734.2 mg, Sugar 0.8 g

CHILE LIME BUTTER

Chile Lime Butter image

This one is a real winner on corn. But you'll also want to use it on steaks and chops and just have some around the house to smear on bread.

Provided by Nimz_

Categories Tex Mex

Time 19m

Yield 1/2 cup

Number Of Ingredients 4

Ingredients

1/2 cup butter, softened
1 grated lime peel
1 lime, juice of
2 teaspoons red chili pepper flakes

Steps:

Mix all ingredients thoroughly.
Refrigerate for one hour.

Nutrition Facts : Calories 1679.2, Fat 185.9, SaturatedFat 116.9, Cholesterol 488.1, Sodium 1414.1, Carbohydrate 12.2, Fiber 3.9, Sugar 2.2, Protein 3.5

Tips:

Choose fresh, seasonal vegetables: This will ensure the best flavor and texture.
Cut vegetables into uniform pieces: This will help them cook evenly.
Use a steamer basket: This is the best way to steam vegetables without overcooking them.
Season vegetables lightly: You can always add more seasoning after they are cooked, but it's difficult to remove excess seasoning.
Make the chile-lime butter while the vegetables are steaming: This will allow the flavors to meld together.

Conclusion:

Steamed vegetables with chile-lime butter is a healthy and flavorful side dish that can be enjoyed with a variety of meals. The chile-lime butter adds a delicious kick of flavor to the vegetables, and the steaming method helps to preserve their nutrients. This recipe is easy to make and can be tailored to your own preferences. For example, you can add other herbs or spices to the chile-lime butter, or you can use different types of vegetables.