This honey lime steak with chimichurri sauce is so easy to make but really is a winner of a dinner recipe. The steak marinade is so good and perfect for an easy midweek meal or relaxed entertaining.
When I first prepared this honey and lime steak with a chimichurri kind of sauce it was a total gamechanger for me. It was delicious. It was possibly the best steak I'd eaten in a long time and it definitely had an effect on the way I now prepare and cook steak.
So what was the secret?
A honey lime marinade!
Yes, a marinade. A lovely delicious sweet and sticky marinade. I was blown away. Why would anyone ever cook steak without marinating it first? Why make a super delicious sauce to serve with the steak but then serve it with an unmarinated piece of meat?
At the time I marinated chicken all the time so why not steak? As I said, things changed.
So, you've gathered that the honey lime steak is good. Well so is the coriander chimichurri that I served with it. It's not a traditional chimichurri but it is very good. I could happily eat this meal again and again. It's just perfect for an easy midweek dinner, a special dinner for friends or a date night.
Ingredients for this honey lime steak and chimichurri
To make the honey lime steak marinade you'll need:
- Garlic - I love to use fresh garlic but you can use a paste or puree.
- Root ginger - Like with the garlic I like to use fresh ginger as I think it has more flavour but you can use a paste or puree.
- Lime - Fresh lime juice not bottled is best
- Soy sauce - I use light soy sauce
- Olive oil - I usually use extra virgin olive oil for this but you can replace it with a different kind of oil if you like.
- Honey - I just use a light runny honey. It adds sweetness but it doesn't have to be a top quality brand.
- Steak - Use your favourite cut. Rump, sirloin or even fillet will work well.
To mak the coriander chimichurri you'll need:
- Parsley - This is the main herb in traditional chimichurri sauce
- Coriander (cilantro) - A traditional chimichurri doesn't always have coriander in but I love it with the parsley.
- Oil - I use a good quality extra vigin olive oil
- Red onion - I love the colour that red onion adds but you could use a brown onion if you don't have red ones.
- Garlic - Fresh crushed garlic is best but feel free to use lazy garlic if that's what you have
- Fresh root ginger - Like the garlic, I think freshly ginger has more flavour but you can use lazy ginger of course.
- Lemon juice - Freshly squeezed juice is best but can be substituted with lemon juice from a bottle. You can also substitue it for red wine vinegar.
- Chilli flakes - Or use a fresh chilli pepper, finely diced. If you don't like too much heat then remove the seeds.
Can you adapt this honey lime steak and chimichurri?
I love this recipe so I wouldn't adapt it a lot. You can increase the quantities to serve more people though. It's a great recipe to batch cook for a barbecue in summer.
Ways you can tinker with the sauce include adding extra herbs. Oregano is used in a traditional chimichurri sauce and you can certainly add some to this.
You can also experiment with adding different kinds of chilli pepper to subtly alter the flavour. I've used chilli flakes and I often increase the quantities or add a fresh chilli pepper as well for a bit more heat.
The ginger isn't essential to chimichurri but I love the extra kick it adds. Feel free to miss it out if it's not your thing. The chimichurri will still be delicious.
A traditional chimichurri usually contains red wine vinegar instead of lemon juice. So, if you don't have any fresh lemons, why not use vinegar instead? You can use red wine, white wine or cider vinegars.
If you want a slightly different chimichurri recipe then do check out this traditional recipe which does not contain coriander.
What can you serve with the honey lime steak?
I often serve this steak with rice and salad or chips but it is so good it would be delicious with anything. Just as long as you eat this honey and lime marinated steak you'll be happy.
Why not try one of these on the side:
What to do with the leftover chimichurri?
If you have leftover chimichurri sauce then don't waste it! It's delicious as a salad dressing, in sandwiches or even on pasta!
It keeps well in the fridge for at least a week too in an airtight container.
Can you freeze chimichurri?
Yes, if you have lots of leftover chimichurri you can freeze it for up to three months. The best way is in an ice cube tray and then you can just defrost the amount you need.
More recipes for marinades
I love steak but don't have huge amount of recipes here on Searching for Spice. I do however have lots of recipes for marinades so if you like this honey lime marinade then do check out some of these recipes which all involve marinades:
Or why not check out more steak recipes here.
Honey Lime Steak with Chimichurri Sauce
- 4 steaks
Ingredients for the honey lime steak marinade
- 2 clove garlic crushed
- 2 teaspoon fresh root ginger grated
- 1 lime juiced
- 60 ml soy sauce
- 80 ml olive oil
- 4 tablespoon honey
Ingredients for the Chimichurri
- 1 handful parsley
- 1 handful coriander (cilantro)
- 1 tablespoon oil
- ½ red onion
- 2 cloves garlic
- ½ teaspoon fresh root ginger
- lemon juiced
- ½ teaspoon chilli flakes
- Pinch salt
- Pinch black pepper
- Mix all the marinade ingredients together then coat the steak in the marinade and leave in the fridge until ready to cook.
- Put all the chimichurri ingredients in a food processor and blend until you get a paste. Taste and add a little more of anything if necessary.
- Cook the steak to your liking, ideally in a griddle pan or on the barbecue. For medium I usually cook it for about 3 minutes on each side in a hot pan.
- Serve the chimichurri sauce on top of the steak.
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Keep in touch
Do let me know if you make this honey lime steak and chimichurri sauce. I love to get feedback from people.