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This jalapeño honey tequila steak takes your usual grilled ribeye to a whole new level with a bright, spicy, and slightly sweet marinade. The tequila adds a vibrant zesty note while the honey balances it out beautifully. Topped with a rich grilled lime butter and fresh slices of jalapeño, this recipe creates a perfect harmony of flavors that will impress at any cookout or weeknight dinner.
I first tried this recipe at a summer barbecue when friends brought tequila as a gift and it quickly became our favorite. The combination of spice, citrus, and sweet pat of butter is a total crowd-pleaser that I make year-round.
Ingredients
- Ribeye steak: 2 pieces about 1 inch thick offers great marbling which keeps the meat juicy and flavorful
- Fresh jalapeños: 2 sliced bring a sharp spicy kick adjust based on your heat preference
- Honey: 2 tablespoons adds natural sweetness to balance the heat and acidity
- Tequila: 1 fourth cup provides a zesty aromatic base for the marinade use a good quality blanco tequila
- Lime: 1 juiced and zested brightens the marinade and the butter topping with fresh citrus notes
- Butter: 4 tablespoons unsalted is essential for the creamy molten finish that enhances the grilled flavors
- Garlic: 2 cloves minced offers pungent savory depth to the marinade
- Salt: 1 teaspoon amplifies all the flavors in the steak and marinade
- Black pepper: 1 teaspoon freshly ground adds a robust spicy undertone
- Olive oil: 1 tablespoon used to lightly oil grill grates preventing sticking and adding subtle flavor
Step-by-Step Instructions
- Sift the Marinade Mix:
- Combine tequila honey lime juice lime zest minced garlic salt and black pepper in a bowl whisk until completely blended and flavorful
- Marinate the Steak:
- Place the ribeye steaks in a resealable plastic bag or shallow dish pour the marinade over them ensuring they are evenly coated seal the bag or cover the dish refrigerate for at least one hour up to four hours to tenderize and soak up flavors
- Prepare the Lime Butter:
- Melt unsalted butter gently over low heat in a small saucepan add the remaining lime juice and zest stir well to marry the citrus with the rich butter set aside ready to finish the steak
- Heat the Grill and Cook Steak:
- Preheat your grill to medium-high light brush the grill grates with olive oil to prevent sticking remove steaks from the marinade grill for four to five minutes on one side flip and continue grilling for another four to five minutes aiming for medium-rare doneness
- Rest and Serve:
- Let the steaks rest for about five minutes to allow juices to redistribute then slice against the grain arrange on a platter top with grilled jalapeño slices and drizzle with the prepared grilled lime butter serve immediately while warm
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Storage Tips
For leftovers wrap the steak tightly in foil or airtight container place in the refrigerator to enjoy within two days Reheat gently to avoid drying out You can store the grilled lime butter separately in the fridge for up to one week and warm it slightly before serving again
Ingredient Substitutions
If you do not have ribeye a skirt or flank steak will work well but adjust marinade time for thinner cuts Lime can be substituted with lemon for a slightly different citrus tone though lime is preferred for authenticity Maple syrup can replace honey but it will shift the flavor profile toward earthier sweetness For a smoky depth add a pinch of smoked paprika into the marinade
Serving Suggestions
Serve with a side of grilled corn or a fresh avocado salad to complement the vibrant flavors Black beans and cilantro-lime rice make great traditional Mexican-inspired sides A light green salad with a tangy vinaigrette offers a refreshing counterbalance to the rich steak
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Cultural Context
This recipe draws inspiration from Mexican culinary traditions where grilling and bold flavors are celebrated Tequila and lime are classic ingredient pairings in Mexican cuisine often used in marinades and sauces enhancing meats with bright acidity Using honey introduces a sweet contrast that is common in contemporary fusion takes on traditional dishes
Frequently Asked Questions
- → How do I prevent the chicken from drying out?
Cook the chicken breasts over medium heat, ensuring they turn golden brown but are not overcooked. Removing them slightly early and finishing in the oven helps retain moisture.
- → Can I use another type of cheese instead of queso?
Yes, cheeses like Monterey Jack or mozzarella work well for melting and add a creamy texture similar to queso.
- → Is it necessary to rinse the black beans?
Rinsing canned black beans removes excess salt and liquid, improving flavor and texture in the dish.
- → What is the best way to cook the rice for this dish?
Simmer the rice with 2 cups of water and a pinch of salt until tender, then fluff with a fork before assembling to ensure a light texture beneath the toppings.
- → Can I prepare this dish ahead of time?
You can assemble it in advance, then bake just before serving to maintain the cheese’s melted texture and fresh flavors.