Chili LIme Steak
This chili lime steak is bold, juicy, and packed with smoky citrus flavor. Made with a chipotle orange marinade and fresh herbs, it’s the perfect high-protein meal prep staple for tacos, bowls, salads, and more.
Creator: Leslie Stokes
If I could bottle summer flavor and pour it over steak, this would be it. This Upgraded Chili Lime Steak is the go-to protein I keep in rotation all season long. It’s smoky, citrusy, juicy, and has just enough kick to make it interesting without setting your mouth on fire (unless you want that—hi, chipotle lovers ).
What I love most about this marinade is that it’s flavor-packed with almost no effort. Just whisk everything together, let it sit for a few hours (or overnight if you’re a planner), and throw it on the grill. The fresh lime and orange juices tenderize the meat beautifully, while the chipotle in adobo, garlic, and smoked paprika bring that warm, smoky depth you usually only get from a long cook or a smoker.
This recipe works with flank, skirt, or flat iron steak, which are all super flavorful cuts that cook fast and slice beautifully. And because the marinade is so bold, it turns even a budget-friendly cut into something special.
Why You’ll Love This Steak:
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Meal-prep friendly: Marinate and grill once, use it all week
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Versatile: Perfect for tacos, bowls, salads, wraps, and even breakfast
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Clean & balanced: High protein, gluten-free, naturally sweetened
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Fast cook time: Only 10–12 minutes on the grill
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Freezer-friendly: You can freeze it in the marinade or post-cook for easy meals later.
Let’s Talk Marinade Magic
This isn’t your basic chili lime. I upgraded this with:
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1/3 cup of fresh orange juice for natural sweetness and a tropical twist
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Chipotle in adobo instead of powder for a smoky, slow-burn heat
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Sliced red onion and chopped cilantro added right into the marinade
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A splash of coconut aminos for that umami depth without soy
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A touch of honey or maple syrup to balance the acidity
Once the steak hits the grill, the marinade caramelizes just enough to give the meat a flavorful crust. And the red onion? It softens and chars just slightly, adding bursts of sweet heat in every bite. You’ll never skip onions in a marinade again—trust me.
How to Use It All Week (Meal Prep Inspo)
This steak is a meal prep dream. Make a batch on Sunday and repurpose it into new meals each day. Here are some of my favorite ways to serve it:
1. Taco Night
Slice the steak thin and layer it in corn tortillas with avocado, shredded cabbage, cotija, and a drizzle of chipotle crema. Add pickled red onions for the win.
2. Steak Fajita Salad
Serve sliced steak over romaine with grilled peppers, black beans, corn, and a lime vinaigrette. Bonus: top with tortilla strips for crunch.
3. Cilantro Lime Rice Bowls
Build a base of rice or cauliflower rice, top with steak, corn, beans, avocado, cherry tomatoes, and drizzle with Greek yogurt chipotle sauce.
4. Flatbread Wraps
Layer steak with hummus or chipotle mayo, arugula, and roasted veggies in a warm flatbread. Quick, filling, and SO satisfying.
5. Breakfast Hash or Eggs
Chop up leftover steak and toss it into a sweet potato hash, or reheat it with eggs for a high-protein breakfast.
grilling pro tips
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Freeze before or after cooking: Freeze raw steak in the marinade (just thaw and grill), or slice cooked steak and freeze for fast protein on busy nights.
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Don’t skip the lime zest. It adds a citrus punch that juice alone can’t match.
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Slice against the grain. This makes the steak super tender and easier to chew.
Make It a Meal:
Pair this chili lime steak with:
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Grilled corn salad with lime, tajín, and cotija
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Sweet potato wedges or air fryer fries
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Mango salsa or pineapple pico
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Elote-style quinoa salad or cilantro lime slaw
Chili Lime Steak
Ingredients
- 1.5-2 lbs flank skirt, or flat iron steak
- 3 tbsp olive oil
- Zest of 1 lime + juice of 2 limes
- 1/3 cup orange juice
- 2 garlic cloves minced
- 2 tbsp coconut aminos or low-sodium soy sauce
- 1 tbsp honey or maple syrup
- 1 chipotle pepper in adobo minced
- 1 tbsp chopped fresh cilantro
- A few slices of red onion
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- Salt + pepper to taste
Let's Make It
- In a bowl or zip-top bag, whisk together all marinade ingredients.
- Place the steak in the marinade and turn to coat. Cover and refrigerate for 2–6 hours, or overnight for deeper flavor.
- Preheat your grill or grill pan to medium-high. Remove steak from the marinade and grill for 4–6 minutes per side, depending on thickness and preferred doneness.
- Let steak rest for 5–10 minutes before slicing against the grain.
- Enjoy hot or cold in tacos, bowls, salads, or wraps!
