3-Ingredient Chipotle-Lime Grilled Steak

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This vibrant chipotle and lime grilled steak is a fantastic choice for those seeking a punchy, savoury meal that fits within a diabetes-friendly diet. By combining the deep, smoky heat of chipotle chillies in adobo with the sharp brightness of fresh lime juice, the marinade tenderises the beef while infusing it with layers of zest. It is a simple yet sophisticated way to prepare leaner cuts like skirt or flank steak, resulting in a succulent finish that feels truly indulgent.

Ideal for a quick midweek supper or a weekend barbecue, this high-protein dish works beautifully when served alongside charred seasonal vegetables or a crisp green salad. The resting period is the secret to success here, ensuring every slice remains juicy and tender. Slicing the meat thinly against the grain makes it easy to eat and perfect for sharing directly from a platter with extra lime wedges.

Ingredients for 3-Ingredient Chipotle-Lime Grilled Steak

1 canned chipotle chilli in adobo, ribs and seeds removed, plus 1 tablespoon adobo sauce
1 1/2 teaspoons lime zest (from about 2 limes), divided
80ml fresh lime juice (from about 3 limes)
2 cucharadas de aceite vegetal
1 1/2 cucharaditas de sal kosher, más al gusto
1 cucharadita de pimienta negra recién molida, más al gusto
675g skirt or flank steak
Cuñas de lima (para servir)

How to make 3-Ingredient Chipotle-Lime Grilled Steak

Blend chilli, adobo sauce, 1 teaspoon lime zest, lime juice, oil, 1 1/2 teaspoons salt, and 1 teaspoon pepper in a blender until smooth. Place steak in a large resealable plastic bag, pour marinade over, and toss to coat. Marinate, tossing occasionally, at least 30 minutes at room temperature, or chill overnight.

If chilled, let steak sit at room temperature 30 minutes. Prepare a grill or grill pan for medium-high heat. Remove steak from marinade; discard marinade. Grill steak until an instant-read thermometer inserted into the centre of steak registers 120–52°C for medium-rare, 2–3 minutes per side for skirt; 3–4 minutes per side for flank. Let rest 10 minutes before thinly slicing against the grain (to make slicing easier for skirt steak, cut into 5–6" segments, then slice against the grain).

Transfer to a platter and top with remaining 1/2 teaspoons lime zest; season with salt and pepper. Serve with lime wedges alongside.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.