Jalapeño Lime Steaks with Garlic & Cilantro

Lunch / Dinner

Jalapeño Lime Steaks with Garlic & Cilantro

Deceptively simple and decidedly delicious, this steak dinner has everything going for it, including good looks.


2 servings

Total Time

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Test Kitchen Tips

Also called top blade steak, flat iron comes from the chuck section near the shoulder blade. It’s the second most tender cut of beef next to tenderloin and is full of beefy flavor. If you have trouble finding it, use top sirloin instead.

To easily remove the seeds from whole jalapenos, trim away the stem end and use a teaspoon measure to scrape out the seeds and ribs.


Preheat grill to medium-high. Brush grill grate with oil.

Whisk together zest, lime juice, oil, minced cilantro, garlic, salt, and pepper for the marinade; reserve ¼ cup to serve with steaks and pour the remaining into a resealable plastic bag.

Add steaks to bag, seal, and let marinate 15 minutes. Wrap jalapeños in a foil packet coated with nonstick spray.

Grill steaks, covered, to desired doneness, 34 minutes per side for medium-rare. Transfer steaks to a plate, tent with foil, and let rest 5 minutes.

Grill jalapeño packet 3 minutes, flipping once. Serve steaks with reserved marinade and jalapeños; top with chopped cilantro.


Be sure to zest the limes before juicing them, then finely mince the zest for the marinade.


Reserve some of the marinade to serve with the steaks, then use the remainder to marinate the steaks.


To eliminate some of the “bite” from the jalapeños, seal them in a foil packet, then grill-steam them.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 448

% Daily Value*

Total Fat 26g 40%

Saturated Fat 8g 40%

Cholesterol 147mg 49%

Sodium 444mg 18%

Carbs 3g 1%

Protein 48g

*Percent Daily Values are based on a 2,000 calorie diet.

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