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Chili-Lime Steak Skillet

Chili-Lime Steak Skillet - A juicy sizzling steak dinner without the steakhouse prices—I think yes! Impress your loved ones with this ready-in-no-time meal that will knock their socks off. The key to this dish is the tangy, slightly sweet marinade that will take any cut of steak to a whole new level of flavor town. For a heartier meal, try adding more vegetables such as mushrooms or broccoli.

Fat: 22.8 g
Carbs: 8.1 g
Net carbs: 6.1 g
Protein: 25.3 g
Fiber: 2 g
Chili-Lime Steak Skillet Recipe


  • 2 tbsp (30 ml) avocado oil
  • Juice of 1 small lime
  • 3 cloves garlic, finely minced
  • 1 tbsp (15 ml) coconut aminos
  • 1 tsp sea salt
  • 2 tbsp (2 g) finely chopped fresh cilantro leaves
  • ½ tsp crushed red pepper flakes
  • 1 lb (454 g) steak (skirt, flank, rib eye)
  • 2 tbsp (26 g) organic grass-fed ghee, divided
  • 2 red bell peppers, sliced
  • 1 onion, sliced
  • Avocado slices and lime wedges, to serve

How to make Chili-Lime Steak Skillet

  1. To make the marinade, whisk the avocado oil, lime juice, garlic, coconut aminos, salt, cilantro and crushed red pepper flakes in a small bowl. Pour half the marinade in a shallow dish and add the steak. Toss the steak with the marinade and let it sit for 10 minutes. If time allows, you can marinate the steak overnight.
  2. Heat 1 tablespoon (13 g) of ghee in a cast-iron pan over medium-high heat until the ghee starts to smoke. Add the steak and sear it for 3 to 5 minutes on both sides for medium rare or 5 to 7 minutes for medium. Remove the steak from the pan and set it aside.
  3. To the same pan, add the other tablespoon (13 g) of ghee and sauté the peppers and onion for about 5 to 7 minutes, until they are fork tender. Remove the vegetables from the heat and toss with half of the leftover marinade.
  4. Slice the steak against the grain and finish it off with the rest of the untouched marinade. Serve the steak and vegetables with avocado slices and lime wedges.