Southwest Chili Lime Steaks with Cilantro Lime Butter



1 stick butter, softened
2 teaspoons True Lime
3 tablespoons fresh cilantro, chopped

4 Ribeye steaks, cut 3/4"
1 teaspoon True Lime
1 teaspoon ancho chili powder
1 teaspoon chipotle chili powder
1 teaspoon chili powder
1/4 teaspoon ground oregano
1/2 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon onion powder

1. To make Cilantro Lime Butter:
2. Combine butter, 1 teaspoon True Lime and cilantro in a small bowl.
3. Mix well with a fork.
4. Place on a piece of foil and gently roll into a log.
5. Place in freezer for at least an hour before using.
6. Place steaks on a platter.
7. Combine 1 teaspoon True Lime, ancho chili powder, chipotle chili powder, chili powder, oregano, cumin, salt and onion powder in a small jar.
8. Shake well to mix.
9. Sprinkle a little of the seasoning on each side of the steak and rub in.
10. Place steaks on a hot grill and cook 4 to 7 minutes per side (depending on personal preference for doneness)
11. Place steaks on a platter and place a slice of the Cilantro Lime Butter on each.
12. Serve hot.


13. Leftover seasoning stores well in a tightly sealed jar for several months.

4

Recipe submitted by Emily Tisdale, Ramer, AL