Mesquite Grilled Striploin Steak with Charred Jalapeno Lime Butter

Mesquite-grilled striploin steaks, seasoned to perfection and served with a zesty charred jalapeno lime butter, for a harmonious blend of smoky, spicy, and tangy flavors.


sliced striploin steak with side of corn salsa and bacon


Steak Prep + Cook Instructions:

  1. Prepare the grill. Light the charcoal 35-40 minutes before cooking.
  2. While the grill is heating up, remove steaks from the refrigerator and season with salt and pepper. Cover steaks and let them sit out to come up to room temperature.
  3. Once the grill is ready, add the steaks and cook for approximately 3-4 minutes per side to achieve an internal temperature of 130 (medium rare).
  4. Remove the steaks from the grill, set aside loosely covered for 5 minutes to rest.
  5. To serve, top with Charred Jalapeno Lime Butter.

Lime Butter Instructions:

  1. Char jalapeno pepper on a hot grill, cover in a bowl and set aside.
  2. Zest 2 limes and juice one of the limes.
  3. Cut open jalapeno and remove the seeds. Dice the charred jalapeno.
  4. Add room temperature butter to a mixing bowl. Add lime zest, juice and jalapeno to butter and mix until blended together.
  5. Add salt & pepper to taste.
  6. Place plastic wrap or parchment paper in a container and add butter mixture. Pat down so it is flat and level and refrigerate.
  7. When topping steaks with butter, remove from the refrigerator 15 minutes before serving. Depending on your preference you can use as little as 1 tablespoon per steak or up to 3-4 tablespoons per steak. The butter will last for a few weeks in the refrigerator or you can freeze for 3 months.

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