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Cilantro Lime Grilled Steak Orange

Category: Satisfying Main Courses for Every Occasion

Juicy steak is seasoned with lime, olive oil, and fresh coriander, then grilled over high heat for incredible char and flavor. Each slice is finished with a vibrant orange chili sauce showcasing citrus and gentle heat, while fresh lime wedges and coriander brighten every bite. Quick to prepare and packed with color, this dish pairs smoky grilled meat with zesty, sweet-tangy sauce—an ideal choice for any occasion that calls for lively, satisfying flavors on the plate.

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Loura is a chef and she is standing in front of a table full of fruits and vegetables.
Updated on Sun, 01 Jun 2025 22:20:29 GMT
A piece of meat with garnish on a wooden board. Save
A piece of meat with garnish on a wooden board. | recipesfoodyummy.com

This juicy cilantro-lime grilled steak shines with a lively orange chili sauce that sets off the charred meat with a bright citrusy kick. It is the perfect express dinner for steak lovers who want something fresh and fast. When I first made this on a summer weeknight, its bold flavors had my friends asking for the recipe after just one bite.

I stumbled on this combo during a backyard grilling spree and it has been my go-to for impressing guests ever since. The zesty sauce takes minutes yet feels restaurant special.

Ingredients

  • Ribeye, sirloin or flank steak: choose rivals for tenderness and marbling or go lean for lighter fare
  • Sea salt and black pepper: simple seasonings let the meat shine use flaked salt if you have it
  • Olive oil: enhances grill marks and keeps the steak juicy look for golden extra virgin
  • Lime zest and juice: brings tang and brightness always zest first before juicing
  • Fresh coriander (cilantro): finishes with a grassy pop pick stems with vibrant leaves
  • Lime wedges: the squeeze at the end wakes up all the flavors
  • Fresh orange juice: a sweet base for the sauce be sure to use real fruit for best taste
  • Honey: balances acidity and chili try wildflower or orange blossom honey for subtle nuances
  • Chili paste: brings lasting heat sambal oelek is my favorite for depth with clean spice
  • Rice vinegar or lime juice: sharpens flavors choose based on if you want mellow or sharp
  • Salt for the sauce: rounds everything out use to taste just a pinch is enough

Step-by-Step Instructions

Prepare the Sauce:
In a small bowl whisk together orange juice chili paste honey vinegar olive oil and salt until completely smooth and glossy. Taste for seasoning it should be tangy but also bright from orange with gentle heat. Letting the sauce rest for a few minutes helps the flavors meld.
Season and Grill the Steak:
Pat steaks dry with a paper towel so they sear nicely. Rub all over with olive oil season generously with salt and black pepper and scatter the lime zest evenly on both sides pressing it gently into the meat. Preheat your grill or cast iron pan until very hot. Lay the steaks down and cook without moving for four to five minutes per side for medium rare or adjust timing for your preferred doneness. Use tongs only to flip. Once cooked move steaks to a board and let rest for five minutes so juices settle back in making every bite moist.
Garnish:
Slice the rested steak against the grain into strips for tenderness. Scatter with fresh coriander leaves and a sprinkle of flaky salt if you like. Give everything a big squeeze of fresh lime just before serving to lift the flavors.
A piece of meat with peppers and lime on a wooden cutting board. Save
A piece of meat with peppers and lime on a wooden cutting board. | recipesfoodyummy.com

Coriander is my favorite part for its herbal aroma and pop of color. I remember my daughter picking out the green flecks as a kid but now demanding extra every time we make this. Sharing this dish at the family table always sparks fun chatter about whose slice is the best.

Storage Tips

Wrap leftover steak in foil or an airtight container and refrigerate up to three days. The sauce keeps separately for a week in a sealed jar in the fridge. For best texture gently reheat steak slices in a hot pan for about thirty seconds per side only until just warmed through.

Ingredient Substitutions

If you do not have oranges use a mix of lemon and a dash of sugar for the sauce. Flat-leaf parsley makes a mild sub for coriander though it will not have quite the same flavor. You can use any favorite chili paste just adjust amount to your heat tolerance.

Serving Suggestions

Pile the sliced steak onto a bed of greens for a quick salad or stuff into warm tortillas for a casual taco night. It is excellent with grilled vegetables or a hearty grain like quinoa on the side. For gatherings slice thin and serve family style with small bowls of sauce.

A Little History

Cilantro lime flavors are popular in Latin American grilling from Mexican to Peruvian traditions. The punchy orange chili sauce is my modern take inspired by both South American citrusy marinades and the spicy dipping sauces you find at street food stands. It brings brightness and a little playful heat to each bite.

Recipe FAQs

→ What steak cuts work best for this dish?

Ribeye, sirloin, or flank steak all work well, each offering a unique texture. Ribeye is rich and juicy, while sirloin and flank are tender with a more pronounced beefy flavor.

→ Can I substitute coriander with another herb?

If coriander (cilantro) isn't preferred, try fresh parsley for a milder herb freshness that complements the citrus profile.

→ How spicy is the orange chili sauce?

The chili sauce brings mild to medium heat, which you can adjust by increasing or reducing chili paste. Sweet orange juice balances the heat.

→ Is it necessary to rest the steak after grilling?

Yes. Resting allows juices to redistribute, keeping the steak moist and tender once sliced.

→ How should the steak be served?

Slice the steak thinly across the grain, garnish with fresh herbs and a squeeze of lime, then drizzle generously with the orange chili sauce.

Cilantro Lime Grilled Steak Orange

Juicy grilled steak with cilantro, lime, and a tangy orange chili sauce. Perfect for a fresh, zesty main dish.

Prep Time
10 mins
Cooking Time
10 mins
Total Duration
20 mins
By: Loura

Recipe Type: Main Dishes

Skill Level: Intermediate

Cuisine: Modern Fusion

Portions Yielded: 2 Serving Size (2 portions)

Dietary Preferences: Low Carb, Gluten-Free, Dairy-Free

What You'll Need

→ Steak

01 2 ribeye, sirloin, or flank steaks (approximately 200 grams each)
02 Salt, to taste
03 Freshly ground black pepper, to taste
04 1 tablespoon olive oil
05 Zest of 1 lime
06 Juice of 1 lime
07 Handful of fresh coriander (cilantro), roughly chopped
08 Lime wedges, for garnish

→ Orange Chili Sauce

09 2 tablespoons freshly squeezed orange juice
10 1 teaspoon honey
11 1 teaspoon chili paste (such as sambal oelek or sriracha)
12 1 teaspoon rice vinegar or fresh lime juice
13 1 tablespoon olive oil
14 Salt, to taste

Steps To Follow

Step 01

In a small bowl, whisk together orange juice, chili paste, honey, rice vinegar or lime juice, olive oil, and salt until smooth. Set aside for serving.

Step 02

Pat steaks dry with paper towels. Rub both sides with olive oil, salt, black pepper, and lime zest, ensuring even coverage.

Step 03

Preheat a grill or cast iron pan over high heat. Cook the steaks for 4 to 5 minutes per side for medium rare, or until the desired doneness is achieved. Remove from heat and rest on a cutting board for 5 minutes.

Step 04

Slice the rested steaks against the grain. Sprinkle with chopped fresh coriander and an additional pinch of sea salt. Garnish with lime wedges and squeeze fresh lime juice over the steak before serving. Serve with the prepared orange chili sauce.

Notes and Tips

  1. Allowing the steak to rest ensures optimal juiciness and flavor distribution.

Required Equipment

  • Grill or cast iron pan
  • Cutting board
  • Chef's knife
  • Small bowl
  • Whisk

Allergy Info

Double-check every ingredient for possible allergens and consult a health professional if you're unsure.
  • Contains honey (not suitable for vegans)

Nutritional Info (per serving)

These details are for informational purposes only and shouldn't replace medical advice.
  • Caloric Content: 610
  • Fats: 37 g
  • Carbohydrates: 8 g
  • Proteins: 62 g