1 pound top sirloin steak
½ teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon garlic powder
2 tablespoons chili paste* (see our note below)
1 tablespoon honey
2 tablespoons extra virgin olive oil
2 limes, zested and juiced
Cut the steak into 1-inch strips. Then cut again into ½-inch pieces. Place the steak in a small bowl and sprinkle with salt, pepper and garlic powder. Stir until the steak is completely coated. Add the chili paste and honey. Stir again until all the steak bites are coated in the mixture.
Place a 10-inch cast iron skillet over medium-high heat. Once you can feel the heat as you hold your hand 6 inches above the pan, add the oil. Swirl the oil around the pan and immediately add the steak bites in a single layer. The pan will sizzle and hiss when you add the steak. If it doesn’t make a big sizzle, the pan isn’t hot enough yet.
Allow the steak to sear for 1 minute before touching it. Flip the steak bites over. You can use tongs, or a spatula works great to flip a whole bunch at once. Allow the steak to sear on the second side for 1 minute. Remove the steak from the pan and place on a plate. Add the lime zest and lime juice to the hot pan. Stir to combine and pour the chili lime sauce over the steak bites.
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*Note: Feel free to adjust the amount of chili paste used in this recipe depending on how spicy you like your food! We used this brand of chili paste – which is fairly spicy – so knowing that, we reduced the amount used in the recipe.