Servings: 4
Eye of round steak
1 lb, sliced (about 10 slices)
Extra virgin olive oil
3 tbsps
Chili powder
½ tbsp
½ tsp
Fresh ground black pepper
to taste
Lime, juice and zest
Baby carrots
2 cups
Yellow onions, halved
for serving
Chili-Lime Steak with Roasted Vegetables
15 m
30 m
Ready in:
45 m
  1. While preheating oven to 475°F/240°C/Gas Mark 9, cover 2 baking sheets with foil and apply cooking spray to the foil.
  2. Mix chili with lime zest, pepper and salt in a small bowl.
  3. Brush steaks with olive oil on both sides. Rub with the spice mixture.
  4. Drizzle steaks with lime juice, let stand for 10 minutes.
  5. While your steak is soaking in the oil and spices, toss the veggies in olive oil, sprinkle generously with salt and pepper and transfer to one of the foil-lined baking sheets.
  6. Bake for about 10 minutes or a couple of minutes more until tender (use a fork to test the readiness). Remove from oven.
  7. Cook steaks for 2 minutes, turn once, cook for 2 more minutes till medium rare.
  8. Serve steaks with a side dish of vegetables on plates; garnish the dish with parsley.