📍 Where this dish comes from: Monterrey, Nuevo León · Cerro de la Silla
Discover the history of this region →
Discover the history of this region →
Servings: 4 servings
Calories: 380kcal
Ingredients
- 1 1/2 lb flank or skirt steak sub: rib-eye, hanger, or bavette
- 1 tbsp avocado oil sub: olive oil, ghee
- 4 tbsp unsalted butter softened; sub: ghee or dairy-free spread
- 2 tbsp fresh cilantro minced; sub: parsley
- 2 tsp lime juice & zest sub: lemon juice
- Salt & pepper to taste; sub: chili-lime seasoning
Instructions
- Season: Pat steak dry. Rub with oil, salt, and pepper (plus chili powder if desired).
- Grill / Sear: Preheat grill to high or heat cast-iron over medium-high. Grill 5–6 min per side to medium-rare (130°F).
- Rest: Transfer to board; tent with foil 5 min. Resting keeps those juices locked in.
- Butter: Mash butter with cilantro, lime juice, zest, salt. Chill 3 min to set.
- Serve: Slice steak against the grain, top with generous pats of cilantro-lime butter, and garnish with extra lime wedges.
Nutrition
Serving: 1serving | Calories: 380kcal | Protein: 31g | Fat: 29g
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About This Dish
Fire up the grill (or a hot cast-iron skillet) for a steakhouse-worthy flank or skirt steak kissed with smoky char. While it rests, whip together a quick cilantro-lime butter that melts into every juicy slice.
Health Benefits
- Steak provides the protein and fat that make this dish filling and satisfying.
- The cilantro-lime butter adds richness without any added sugar.
Pairs Well With
- Chayote “Noodle” Ensalada
- Chorizo & Mushroom Sauté