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Chili-Lime Steak with Roasted Vegetables

Chili-Lime Steak with Roasted Vegetables is an easy-to-make steak recipe that’s full of flavor, thanks to chili powder and fresh lime juice. Plus, it comes together in just about 30 minutes!

Tender, Juicy Eye of Round Steak with Veggies

I love this easy recipe for juicy, tender slices of steak. It’s not only loaded with flavor – it reminds me of an important milestone in my career as a food blogger: the time I was featured on! My recipe for Slow Cooker Leek and Potato Soup on came out shortly before this recipe for chili-lime steak, and I was so excited!

This recipe uses eye of round steak, with carrots and onions for an easy, healthy side dish. To make sure that the steak is flavorful and tender, I add a simple rub of chili and lime, with freshly ground pepper. You can use this chili-lime rub on any cut that you desire. I use it on flank steak, t-bone, sirloin, and even chicken! Anything goes. It’s all good with me.

From top left: Olive oil, chili powder, pepper, lime, onion, carrots, steak.

The Ingredients You’ll Need

While the steak is the star of this dish, the roasted veggies are scrumptious, too. If you don’t want to use carrots and you can use any root vegetables that your heart desires, as well as sturdy veggies like Brussels sprouts.

For the Steak

  • Eye of Round Steak: The steak should be thinly sliced. Plan on about half a pound per person.
  • Oil: I just used vegetable oil, but you could also use olive oil or another oil of your choice.
  • Chili Powder: To give the steak a slight Southwest kick.
  • Salt and Freshly Ground Pepper: If you don’t have a pepper grinder, regular ground black pepper is fine.
  • Lime: Zest the lime first, and then juice it.

For the Vegetables

  • Carrots: Using baby carrots that are already peeled and washed makes this dinner extra easy.
  • Onions: Cut the onions in half. I used yellow onions, but you could also use sweet onions, such as Vidalia onions.
  • Oil: I love olive oil for roasting veggies. Avocado oil would also be good.
  • Salt and Freshly Ground Pepper
  • Parsley: Parsley makes an appealing garnish, but it is optional.

What Is Eye of Round Steak?

Eye of round steaks come from the eye of round roast, a very lean, economical cut of beef. It’s not a tender cut on its own, so it needs a little help, in the form of being sliced thinly against the grain, either before or after cooking.

The great thing about eye of round is that the meat is flavorful, with a robust, beefy taste – it’s often used to make classic roast beef for serving hot as a Sunday dinner, or cold as your favorite deli meat. Plus, since it’s not a steakhouse cut, it’s often more affordable.

How to Make Chili-Lime Steak with Roasted Vegetables

For cooking steak o the stovetop, you can’t beat a cast-iron skillet. The weight and heat distribution really bring out the best in steak. If you don’t have a cast-iron skillet, use the heaviest skillet that you do have.

Make the Steak

  1. Heat the Oil in a Heavy Skillet. Set a cast-iron skillet over medium-high heat, and add the vegetable oil. When the vegetable oil is shimmering, you’re ready to cook the steak.
  2. Make the Rub and Season the Steak. Combine your chili powder, lime zest (not juice), salt, and pepper in a small bowl. Rub this mixture all over the steak, and then add the steak to the skillet. Sear for 1 – 2 minutes per side. Don’t crowd the pan – you want the meat to sear, not steam.
  3. Set Aside. Once the steak is cooked, set it aside and keep it covered while the veggies are cooking.

Make the Roasted Vegetables

  1. Preheat the Oven and Season the Veggies. To make the vegetables, start out by preheating your oven to 425°F. Toss the vegetables in a large bowl with the olive oil, and then sprinkle with salt and pepper.
  2. Bake. Arrange the vegetables in an even layer on a foil-lined baking sheet. Bake them for 15 to 20 minutes, or until fork tender. Take the veggies out of the dish.

Finish the Dish

  1. Plate the Steak and Vegetables. Arrange your roasted veggies alongside the steak on a serving platter, or on two dinner plates. Squeeze the lime juice over the steak, garnish everything with parsley, and serve.
  2. Enjoy!
Eye of round steak and vegetables on a dinner plate, with lime wedges and fresh herbs.

Tips for a Perfect Dish

When you are cooking any steak dish, but especially very lean steaks, it’s helpful to have a few tips and tricks up your sleeve. Here are my best tips for making sure your steaks turn out tender and juicy, every time.

  • Freezing the Steak for Slicing: If you are slicing the steak yourself, it’s easiest to slice if the steak has rested for at least 5 minutes after cooking. The meat will be juicier, as well.
  • Marinate the Steak: If you have time, it’s a great idea to marinate the steak for a few minutes. Just squeeze the lime juice over the raw steak, add the rub, and set aside in a covered bowl to marinate for a short time. Be careful, though, as over-marinating can cause the steak to be mushy.
  • Slice Before Cooking: You can also slice the steak thinly before you cook it, and then coat the slices with the seasoning mixture. Stir-fry for just a few minutes until done, and then let the steak rest for a few minutes before serving.
Cooked steak on a white serving platter, garnished with lime wedges and parsley.

Serving Suggestions

This is really a complete dinner as-is, but you can’t go wrong with a scrumptious side dish or two, amirite? These quick recipes are some of my favorite sides to pair with chili-lime steak.

  • Zucchini and Mushrooms: This quick recipe for Skillet Zucchini and Mushrooms combines two flavorful veggies for a garlicky, crisp-tender dish that hits the spot.
  • Easy Broccolini: Sauteed Garlic Broccolini is a dish that’s loaded with nutrition. The robust flavor of the broccolini stands up well to seasoned steak, and adds a pop of bright green to the plate.
  • Creamy Pasta: While potatoes might be more common, I think a heap of creamy pasta is a romantic choice for serving with steak. Try this Creamy Garlic Butter Pasta with Spinach – it’s a classic pasta side that’s easy and addictive.
A serving of steak, carrots, and onions on a dinner plate with lime wedges.

Storing and Reheating Leftover Steak

Leftover steak keeps best in airtight containers – I like to use food storage bags, because you can press out almost all of the air before sealing them. Steak will keep in the fridge for 3 – 4 days.

You can serve leftover steak cold, or reheat it gently in a covered skillet over low heat. Don’t overcook the steak, or it will be dry.

Can I Freeze This Recipe?

Yes, you can! To freeze leftover steak, wrap it tightly in plastic wrap, and then seal it in a freezer bag, pressing out as much air as possible before sealing. Freeze for 2 – 3 months. Thaw in the fridge overnight before reheating.

Steak and veggies on a white plate with lime wedges.

Chili-Lime Steak with Roasted Vegetables

Katerina | Diethood
Chili-Lime Steak with Roasted Vegetables is an easy-to-make steak recipe that's full of flavor, thanks to chili powder and fresh lime juice. Plus, it comes together in just about 30 minutes!
No ratings yet
Servings : 4
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


For the Chili-Lime Steak
  • 1- pound sliced eye of round steak (about 10 slices)
  • 1 tablespoon vegetable oil
  • 1/2 tablespoon chili powder
  • 1/2 teaspoon salt
  • freshly ground peppercorns
  • 1 lime – you will need both , fresh lime juice and zest of 1 lime
For the Roasted Vegetables
  • 4 cups baby carrots , or as much as you like
  • 2 yellow onions , cut in half
  • 1 tablespoon olive oil
  • salt and freshly ground peppercorns
  • Parsley for garnish


For the Chili-Lime Steak
  • Heat a cast iron skillet over medium-high heat. If you don’t have a cast iron skillet, use the heaviest skillet that you do have.
  • Add vegetable oil and heat until shimmering.
  • In a small bowl combine the chili powder, salt, pepper, and lime zest.
  • Rub the chili mixture on both sides of each steak.
  • Add steaks to the skillet and sear the steaks in batches for about 1 to 2 minutes per side.
  • Transfer steaks to a plate and keep covered while the vegetables cook.
For the Roasted Vegetables
  • Preheat oven to 425.
  • Prepare the vegetables by tossing them in olive oil and season with salt and pepper.
  • Place vegetables on a baking sheet lined with foil.
  • Bake for 15 to 20 minutes, or until fork tender.
  • Remove veggies from oven.
  • Squeeze lime juice over steaks.
  • Garnish steak and vegetables with parsley and serve.


Calories: 294 kcal | Carbohydrates: 17 g | Protein: 27 g | Fat: 12 g | Saturated Fat: 5 g | Cholesterol: 71 mg | Sodium: 474 mg | Potassium: 819 mg | Fiber: 5 g | Sugar: 8 g | Vitamin A: 17950 IU | Vitamin C: 12.3 mg | Calcium: 85 mg | Iron: 3.9 mg | Net Carbs: 12 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: American
Keyword: cooking steak on stove, eye of round steak, steak dinner
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19 comments on “Chili-Lime Steak with Roasted Vegetables”

  1. Avatar photo
    Rebecca Parise

    Can I marinate the steak overnight with the sauce? My boyfriend loves favor but like so many others is picky about meats

    1. Katerina - Diethood
      Katerina Petrovska

      Hi Rebecca!! I find that men are waaaay too picky with food! ๐Ÿ˜‰
      In general, 2 to 3 hours of marinating is long enough for steak to soak up the flavor, though. I hope that helps! ๐Ÿ™‚

  2. Congratulations on the feature! That’s nothing to shake a leek at. *Ugh* Sorry, lack of sleep makes me silly. ๐Ÿ˜›

    This steak looks yummy! Lime love, yes!

  3. Congratulations on your Oprah feature!! How exciting! That’s going to keep you on Cloud 9 for a while and should! This steak looks delicious! I haven’t purchased round steak in a long time, but was having a craving for it last week. Looks like I’ll be buying it now. Great meal! Happy Valentine’s Day!

  4. Avatar photo
    Sandra's Easy Cooking

    First I have to say it again because you deserve it ” Congrats” on the feature, Kate! That is wonderful news and I wish you many more features on O site.
    Now about the darling would also rather have spaghetti with garlic sauce and tons of cheese…he is not really a steak guy but like you said mine likes it just the way you presented here-sizzling hot, thin and juicy. Great V-Day dinner idea, and yummy pics!

  5. This looks perfect for my household. I love a good steak! Congrats on your Oprah feature ~ you deserve it!

  6. Avatar photo
    Taking On Magazines

    Bravo on your fame with Oprah. I wish you lots more!

    You know, I’ll take that steak over flowers any day. Definitely over chocolate, but you already knew that.

    1. Katerina - Diethood

      LOL! ๐Ÿ™‚ I was just thrilled to see that the food editor over at Oprah noticed me! ๐Ÿ˜€

  7. Congrats on Oprah!! Holy Cow that is so exciting!! Wooohooo!!! I am sure your hubby will be just as excited for this hearty meal. ๐Ÿ™‚ Well done my friend. ๐Ÿ™‚

  8. How exciting Kate! Congratulations on featuring in…..Wow! I bet you did cart wheels and a little dance without anyone watching….hehehe…….go girl! ๐Ÿ™‚
    I am not so fond of Valentines Day. Far too much hooplah and terribly overrated.

    Love the Chili-Lime rub. ๐Ÿ™‚

  9. Avatar photo
    Paula @ Vintage Kitchen

    I can never have enough meat marinades! Though mine are thick and juicy. Love this one Kate.
    About the Oprah feature, way to go!

  10. Avatar photo

    How funny–my spouse would rather eat spaghetti than steak too! That whole ‘steak and a BJ’ thing . . . well we’re having red and white heart-shaped cheese filled ravioli tomorrow night. Still working on the sauce for it . . . I did an alfredo pesto with our Christmas holiday shaped ravioli, so I’m thinking of using a pack of slow-roasted tomatoes.

    Congrats on the feature–that’s got to feel just amazing. Way to go, Kate!

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