This honey lime steak with chimichurri sauce is simple to prepare and makes a winning dinner. The sweet, sticky marinade elevates the steak—perfect for a midweek meal or casual entertaining.
When I first tried this honey-lime marinade with a chimichurri-style sauce it changed how I cook steak. The combination of honey, lime, garlic and ginger creates a glossy, flavourful coating that caramelises beautifully on a hot pan or grill. Paired with a fresh herb chimichurri, it’s one of the best steak meals I’ve made—bright, balanced and repeatable.
So what was the secret?
A honey-lime marinade.
Marinating the steak adds depth, tenderness and a lovely caramelised finish. If you already marinate chicken or other proteins, try the same idea with steak—you’ll notice a big difference. Serve the steak with the chimichurri spooned over the top for a vibrant contrast.
Ingredients for honey lime steak and chimichurri
Marinade for the steak:
- Garlic – fresh crushed is best (paste works in a pinch)
- Root ginger – freshly grated gives the best flavour
- Lime – freshly squeezed juice
- Soy sauce – light soy works well
- Olive oil – extra virgin is fine
- Honey – a light runny honey for sweetness
- Steak – your favourite cut (rump, sirloin or fillet)
For the coriander chimichurri:
- Parsley – the base herb for chimichurri
- Coriander (cilantro) – optional but delicious with parsley
- Oil – good quality extra virgin olive oil
- Red onion – adds colour and mild sharpness (brown onion is an alternative)
- Garlic – fresh crushed garlic is best
- Fresh root ginger – optional, adds a pleasant kick
- Lemon juice – freshly squeezed or substitute with red wine vinegar
- Chilli flakes or finely diced fresh chilli – adjust heat to taste
- Salt and black pepper – to season
Can you adapt this recipe?
You can scale the quantities easily to serve more people or batch cook for a barbecue. The chimichurri is flexible: add oregano for a more traditional note, swap lemon juice for red wine vinegar, or vary the chilli to change the heat and aroma. Ginger is optional in the chimichurri but offers a lovely lift if you enjoy it.
What to serve with the steak
This steak is excellent with simple sides: rice and salad, roasted or pan-fried potatoes, or chips. It also pairs well with quick breads and bean salads for a more relaxed meal.
Leftover chimichurri
Don’t waste leftover chimichurri—use it as a salad dressing, in sandwiches, tossed with pasta, or spooned over roasted vegetables. Stored in an airtight container it will keep in the fridge for about a week.
Can you freeze chimichurri?
Yes. Freeze extra chimichurri in ice cube trays, then transfer the cubes to a sealed bag. Defrost only what you need; frozen chimichurri keeps for up to three months.
More marinades
If you like this honey-lime marinade, try other marinades for chicken and steak—think chipotle-lime, Thai BBQ or classic tikka styles. Marinades are a great way to add big flavour with minimal effort.
Recipe
Honey Lime Steak with Chimichurri Sauce
Ingredients
- 4 steaks
For the honey lime steak marinade
- 2 garlic cloves, crushed
- 2 tsp fresh root ginger, grated
- 1 lime, juiced
- 60 ml soy sauce
- 80 ml olive oil
- 4 tbsp honey
For the chimichurri
- 1 handful parsley
- 1 handful coriander (cilantro)
- 1 tbsp olive oil
- ½ red onion, finely chopped
- 2 garlic cloves, crushed
- ½ tsp fresh root ginger, grated (optional)
- Juice of 1 lemon (or red wine vinegar)
- ½ tsp chilli flakes (or to taste)
- Pinch of salt and black pepper
Instructions
- Mix all marinade ingredients, coat the steaks, and refrigerate until ready to cook.
- Put the chimichurri ingredients in a food processor and blend to a coarse paste. Taste and adjust seasoning or acidity as needed.
- Cook the steaks to your liking on a hot griddle pan or barbecue. For medium, cook about 3 minutes per side in a hot pan, depending on thickness.
- Rest the steaks briefly, then spoon chimichurri over each steak and serve.
Notes
Nutritional values are approximate and intended as a guideline.
Nutrition
Approx per serving: Calories 767 kcal; Carbohydrates 22 g; Protein 47 g; Fat 55 g.
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If you make this honey lime steak and chimichurri, I’d love to hear how it turned out. Share feedback and tag @Searchingforspice on social channels.