Written by I’m a griller. Even in January or February, I’m using the grill. Tonight, unfortunately, my grill is buried in over a foot of white powder, so it seemed like a good night to do something different. 
This recipe is something that literally takes 15 minutes or less and requires no more than four ingredients! I can’t tell you how often I look at the clock, realize it’s 6:00 pm and I’ve done nothing to prep for dinner. It’s one of the easiest things I make, and it’s great for last-minute dinners and batch cooking. It’s versatile and super yummy, too. One warning if you’ve never used Thai Chile Garlic Sauce; it’s not for the faint of heart. It is spicy, so be prepared!
Ingredients:
- 12 oz. of steak or bison (your preferred cut)
- 1 1/2 tablespoons of Thai Chile Garlic Sauce
- 1 tablespoon of Lime Juice
- 1 tablespoon of Oil for cooking (coconut is best for cooking, but again, use your preference here)
Directions:
- Cut steaks into 1/2″ strips
- Heat oil in pan (salt and pepper the strips if you feel so inclined)
- Sear the steak strips on all sides (3 -4 minutes)
- While the steak is cooking up, combine lime juice and chile garlic sauce in a small bowl (FYI- I know that usually you see something like “fresh squeezed if possible” here, but I’m a realist, and a busy Mom and I just don’t have time for stuff like that. I used lime juice from the little green plastic lime bottle and it comes out just fine; that said, if you are a super-recipe cooker, feel free to use the fresh stuff!)
- After steak is seared to your liking, add the chile lime sauce to the pan. Reduce heat to medium-low, cover and let simmer for about 7 – 10 minutes (or until steak is done). The flavor of this sauce is very powerful. It will seem like you spent hours marinating your meat in the stuff. I love that, because I never have time to think that far ahead and marinate meat. You’ll give yourself an “Atta Girl” (or Boy) for whipping up something so flavorful in so little time.
I used bison steaks this time around… that’s usually my preference, but regular beef does just as well. This is full of flavor! Split up the beef into whatever size meals you typically eat (6oz portions, or 3 or 4 oz portions). I usually make two 6 oz portions with this. If I know I’m sharing with my S.O. (Significant Other), than I double the batch so I can still freeze some for later meals.
So what do you ask, do I typically pair with this? Obviously the lead picture is my most common pairing (steamed, buttered broccoli and some lower carb fruit). I also have paired it with asparagus (coated in small amount of lemon juice and olive oil after cooking). I also will say that if you like wine, a glass of red (Malbec’s my favorite) goes fantastic with it. If I happen to use this for a lunch meal, then I pair with a fresh spinach salad with pecans and vinaigrette dressing.
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