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Chili Lime Steak Sandwich

Experience the sizzle and flavor of a restaurant-quality meal right in your own kitchen with our Chili Lime Steak Sandwich. Elevate your sandwich game with this mouthwatering creation that combines the juiciness of Braveheart New York Strip steaks with a tantalizing chili lime marinade, making every bite an explosion of taste.


For the Steak Marinade:

- 2 Braveheart New York Strip steaks

- 2 tablespoons olive oil

- 2 tablespoons fresh lime juice

- 2 cloves garlic, minced

- 1 teaspoon chili powder

- 1/2 teaspoon ground cumin

- 1/2 teaspoon paprika

- Salt and black pepper, to taste

For the Sandwich Assembly:

- 4 crusty sandwich rolls or baguettes

- 1/2 cup mayonnaise

- 2 teaspoons fresh lime juice

- 1 teaspoon lime zest

- 1 teaspoon chili powder

- 1 cup fresh mixed greens (such as arugula or baby spinach)

- 1 red onion, thinly sliced

- 1-2 ripe tomatoes, sliced

- 1 avocado, sliced

- Pickled jalapeños (optional, for extra heat)

- Extra lime wedges for serving


1. Start by preparing the marinade for the steaks. Combine the olive oil, fresh lime juice, minced garlic, chili powder, ground cumin, paprika, salt, and black pepper in a small bowl. Mix well to create a marinade.

2. Place the Braveheart New York Strip steaks in a shallow dish or a large zip-top bag. Pour the marinade over the steaks, making sure they are well-coated. Seal the bag, cover the dish, and refrigerate for at least 30 minutes. Marinate for up to 4 hours or overnight in the refrigerator for even better flavor, turning the steaks occasionally.

3. While the steaks are marinating, prepare the chili lime mayo. Combine the mayonnaise, fresh lime juice, zest, and chili powder in a small bowl. Mix well and refrigerate until ready to use.

4. Preheat your grill or a grill pan over medium-high heat. Remove the marinated steaks from the refrigerator and let them sit at room temperature for about 15 minutes.

5. Grill the marinated Braveheart New York Strip steaks for about 4-5 minutes per side for medium-rare, or adjust the cooking time to your desired level of doneness. Remember that the steaks will continue to cook slightly after you remove them from the grill. Allow the steaks to rest for 5-10 minutes before slicing.

6. While the steaks are resting, split the crusty sandwich rolls or baguettes and toast them on the grill for a minute or two until they are slightly crispy.

7. To assemble the sandwiches, spread a generous amount of the chili lime mayo on the toasted rolls.

8. Place a handful of mixed greens on the bottom half of each roll, followed by slices of Braveheart New York Strip steak.

9. Top the steak with red onion, tomato, and avocado slices. If you like some heat, add pickled jalapeños to taste.

10. Finally, close the sandwich with the top half of the roll.

11. Serve your Chili Lime Steak Sandwiches immediately with extra lime wedges on the side for an extra burst of flavor.

Try Braveheart Beef and Ranch Pasta Salad for a delicious and filling meal.


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