High-Protein Grilled Chili Steak with Garlic-Lime Butter

This enhanced version of Grilled Chili Steak with Garlic-Lime Butter meets the minimum 50g protein requirement while adding fiber through nutrient-rich vegetables. The recipe maintains the delicious flavors of the original while improving its nutritional profile.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Mix chili powder, cumin, chipotle powder, black pepper, and cayenne together in a small bowl for the rub.

Step 2

Place steaks on a large plate. Sprinkle kosher salt generously on both sides, then apply the spice rub evenly over the salt.

Step 3

Create a makeshift rack with 3 twisted foil rolls (1 cm diameter) and place steaks on top. Refrigerate uncovered for 3 to 12 hours to dry-brine.

Step 4

For the garlic-lime butter, combine minced garlic and a pinch of salt in a small bowl. Mash with the back of a spoon until a paste forms. Add the softened butter and lime zest, mixing well. Set aside.

Step 5

Prepare the vegetable side: Heat olive oil in a large non-stick pan over medium-high heat. Add onions and sauté for 2 minutes. Add bell peppers and mushrooms, cooking for 5-6 minutes until tender but still slightly crisp. Add garlic and cook for 1 more minute. Season with salt, pepper, balsamic vinegar, and soy sauce. Remove from heat and keep warm.

Step 6

For the steaks: Preheat a grill to high heat. Remove steaks from the refrigerator and brush with olive oil on both sides.

Step 7

Grill steaks for 4-5 minutes per side for medium-rare (internal temperature of 54°C). Adjust cooking time based on preferred doneness.

Step 8

Let steaks rest for 5 minutes before serving. Slice against the grain and top with garlic-lime butter.

Step 9

Serve immediately with the vegetable side dish.