We don’t make steaks often around here…but when we do, we make them with a homemade seasoning or rub!
My oldest and third sons would eat steak morning, noon and night. They have been known to jump up and down in the kitchen when I tell them we are having steak for dinner!
The meal is a bit of a throw back for me…as we’d often enjoy a thin steak with rice and avocado slices as “splurge meal” when we lived in the Dominican Republic. The avocados there (UH-mazing), served alongside perfectly cooked rice. I’d always cut a small piece of steak and add a sliver of avocado to the fork and then enjoy the steak and avocado together. Heavenly!!!
A quick note…if you don’t love minced garlic (like I do!!!), then I’d drop that down to 1/2 or 1 tsp. But garlic on steak…..DIVINE.
{Heavenly…divine…this is turning into quite the holy recipe. 😉 }
This is the first meal in this August 31 Days series. All this month, I’m diving deep into freezer cooking with you and I’ll be sharing new and amazing recipes with you, as well as helpful tips and strategies for freezer meal prep.
And YES…I’ll be telling you about my new freezer meal plan membership site throughout the month. 🙂
But for now, I leave you with this tasty steak and recipe…
Grilled Southwestern Steaks
Yield – 4 servings
Preparation Time – 10 minutes*
Cooking Time – 15 minutes
Ingredients
- 4 small steaks
- 1/4 cup lime juice
- 2 Tbsp canola oil
- 3 tsp chili powder
- 2 tsp minced garlic
- 1 tsp crushed red pepper flakes
- Salt and pepper
- Avocado, as garnish
- Rice, as side dish
Directions
- Add the steaks to a shallow baking dish.
- In a small bowl, whisk together the lime juice, canola oil, chili powder, minced garlic, crushed red pepper flakes and some salt and pepper.
- Pour over the steak and let marinate in the fridge for at least 30 minutes.*
- Cook rice, as directed for side dish.
- Preheat grill.
- Grill the marinated steaks for 5 minutes on each side, or until cooked to desired temperature.
- Slice avocados.
- Serve Grilled Southwestern Steaks with rice and avocado.
Pin all of our 31 Days of FreezEasy Meals here!
Erin’s Personal Recommendations for FreezEasy Meal Supplies:
- Freezer Bags, gallon size
- Freezer Bags, 2 gallon size
- Disposable 9×5 Loaf Pans or Reusable Silicon Freezer Safe/Oven Safe Loaf Pans
- Disposable 9×13 Aluminum Foil Pans or Reusable Silicon Freezer/Oven Safe 9×13 Pan (I’d recommend using a baking sheet with this one when cooking!)
- Heavy Duty Aluminum Foil
- Melamine Mixing Bowls with pouring spout, 3 ct. set (3 qt., 2 qt., and 1 1/2 qt.)
- Dishwasher safe Cutting Boards, set of 4
See all of our 31 Days of FreezEasy Meals here!
Other “31 Days of” Series to check out:
- 31 Days of 5-Ingredient Meals
- 31 Days of 31-Minute Dinners
- 31 Days of Breakfast Recipes
- 31 Days of Budget Friendly Paleo Recipes
- 31 Days of Chili, Soups & Stews
- 31 Days of Freezer Cooking Recipes
- 31 Days of Gluten Free Meals
- 31 Days of Grilling Recipes
- 31 Days of Healthy Snacks
- 31 Days of Holiday Sweets & Treats
- 31 Days of Rotisserie Chicken Recipes
- 31 Days of School Lunchbox Ideas
- 31 Days of Skillet Dinner Recipes
- 31 Days of Slow Cooker Meals
- 31 Days of Summer Slow Cooker Meals
Kim says
In the video Erin added canola oil to this recipe. I see that it is not included in the recipe above. I didn’t include it when I made the steaks because I was following this recipe that I’d printed out. The lime flavor was a little strong for us. Next time I’ll try to remember to add the canola oil. I think it would have helped cut the strong lime flavor a bit.
Erin, I appreciate all you do. I love your website.
Jenn K says
Oops – we missed that! I’ve updated the recipe but it’s 2 Tbsp canola oil. Thanks!