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 Oprah.com! My recipe for Slow Cooker Leek and Potato Soup on Oprah.com 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.
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
- 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.
- 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.
- Set Aside. Once the steak is cooked, set it aside and keep it covered while the veggies are cooking.
Make the Roasted Vegetables
- 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.
- 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
- 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.
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.
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.
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.
Chili-Lime Steak with Roasted Vegetables
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.
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.