December 6, 2021

Steak with Lime and Cilantro Sauce

Steak with Lime and Cilantro Sauce is one of our favorite steak dinners. I like this dish for several reasons. First of all, I like that I can make this entire meal in less than a hour. Secondly, I like that this is a complete meal. With a starch and vegetables included, there is no need to prepare side dishes. And, lastly, I love that my family always enjoys this meal. The rich steak, nutty quinoa, and crisp vegetables are beloved by everyone.

The Equipment I Used

Two Cast Iron Skillets- I like to cook my steaks in a cast iron skillet. I use two skillets, so that the steaks sear, not steam.
A Food Processor- You’ll need this to make the Lime and Cilantro Sauce.

The Ingredients Needed for Steak with Lime and Cilantro Sauce

Steaks- I used New York strip steaks, but you could also use rib eye steaks. Filet Mignon would be great, too.
Sesame Oil- I use this for both the Lime and Cilantro sauce and the quinoa seasoning. You can find this in either the Asian section or the oil section of your market.
Sesame Seeds- You’ll need this for the quinoa seasoning. You can find them in the spice section of your market.
Soy Sauce- I like to use the light soy sauce. Kikoman is my favorite brand.
Cilantro- Be sure to soak your cilantro to get out all the grit.
Garlic- I like to buy the peeled cloves. I store them in my freezer.
Lime Juice- Be sure to use freshly squeezed lime juice.

How I Made my Steak and Quinoa

First, I made my eggs. It’s important to shock them in the ice water so that they stop cooking.
Next, I made the quinoa.
Then, I cooked my steaks. Use a meat thermometer to test their doneness.
Finally, I made the Lime and Cilantro Sauce and served everything.

If you’re a steak lover, you need to try this tender and rich Steak with Lime and Cilantro Sauce.

Steak with Lime and Cilantro Sauce

Tender New York Strip Steak, topped with a cilantro and lime sauce and served with quinoa, boiled eggs, and vegetables.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 18

Cooling Time: 12

Total Time 40

Course Main Course

Cuisine American

Servings

Calories 450 kcal

Equipment

Food processor

Ingredients

4 eggs
4 New York Strip Steaks
1 tbsp. vegetable oil
¼ tsp. seasoned salt
2 cloves chopped garlic
¼ tsp. each kosher salt and pepper
2 cups baby arugula
1 avocado, sliced
½ cup cherry tomatoes

For the Sesame Quinoa:

1 cup quinoa
4 sliced scallions
2 tbsp. each sesame oil and sesame seeds
1 tbsp. light soy sauce

For the Lime and Cilantro Sauce:

1 cup cilantro leaves and stems
¼ cup lime juice
2 tbsp. sesame oil
2 tbsp. extra virgin olive oil
2 tbsp. minced garlic
2 tbsp. light soy sauce

Instructions

Begin by making the boiled eggs: In a three quart saucepan, bring one inch of water to a boil. Add the eggs and cover and simmer for 8 minutes. Drain eggs and place them in ice water for 12 minutes. Then, peel them under running water.
While the eggs are cooking prepare the Quinoa: Cook the quinoa according to package directions. While the quinoa cooks heat the rest of the ingredients in a small skillet on low heat for about five minutes, or until the garlic softens.
Next, make the steaks: Dry the steaks well. Heat two cast iron skillets on high heat. Season the steaks on both sides with the seasoned salt. Brush them on both sides with vegetable oil. Cook the steaks, two per skillet, on both sides, for about four minutes per side. For medium rare steak, cook until the steaks are 145 degrees in the middle of the steak. If you like your steaks more well done, you may want to bake the steaks at 350 degrees, after searing them, for about ten minutes. Let the steaks rest for five minutes, on a cutting board.
While the steak cooks, make the Lime and Cilantro Sauce: Simply combine all the ingredients in a food processor until everything is finely minced and blended.
Serve the steaks with the sauce, the quinoa, and the vegetables.