A few weeks ago, I was looking at the recipe archive on my blog and came across my Cilantro-Lime Steak recipe. I immediately had a craving for this, but I decided I needed to change the recipe for the fall. I use cilantro and lime juice all year round, but it definitely has more of a summery flavor to it.
What made this recipe so great was that the acid from the lime tenderized the beef and broke down some of the muscle fibers of the meat. To accomplish the same result, I decided to use apple cider and cider vinegar, both of which are acidic and also very seasonal.
I served the steak with roasted carrots and parsnips and balsamic-glazed pearl onions – a healthy and delicious fall-friendly meal. Even my sister, who is not a big fan of steak, enjoyed this dinner!
Here’s the recipe!
- 1/2 cup finely chopped shallots
- 1 tablespoon chopped sage
- 1/2 cup apple cider
- 1/4 cup cider vinegar
- 1 1/2 pounds lean cut of steak
- Kosher salt & freshly ground pepper
- 1-2 teaspoons grainy Dijon mustard
In a measuring cup, combine the shallots, sage, apple cider, and cider vinegar. Place the steak in a resealable bag and pour the marinade on top. Close the bag and gently shake to coat the meat. Refrigerate for at least an hour.
Preheat oven to 400 degrees. Prepare a grill or grill pan. Remove steak from marinade, shaking off excess. Season with salt and pepper. Pour marinade into a small saucepan and set aside.
When grill or grill pan is hot, place steak on grill and sear, about 5 to 8 minutes per side. Transfer steak to an oven-proof pan, cover, and bake in the oven another 10 to 15 minutes, or until cooked to desired doneness (cooking time depends on thickness of steak and how rare or well done you like your beef).
While steak is in oven, bring reserved marinade to a boil. Reduce to a simmer and stir in Dijon mustard. Cook about 5 minutes, cover, and keep warm.
When steak is done, transfer to a cutting board and let rest 5 minutes before thinly slicing against the grain.
Serve sliced steak with sauce on top.