Chili-Oil-Fried Steak
Last updated Jul 29, 2026
Chili-Oil-Fried Steak
Serves: 2-3
5.0
Ingredients
- 2 lbs picanha (rump cap)
- 2 tbsp steak seasoning (any brand)
- 1 tbsp minced garlic
- 1 ½ tbsp diced white onion
- 1 tbsp crushed chili flakes
- 2 tbsp chopped fresh cilantro
- 2 tbsp lime juice (about 1 lime)
- ¼ cup high-heat cooking oil (for hot oil infusion)
Recipe Instructions
1
Pat the picanha dry with paper towels. Evenly rub 2 tbsp of steak seasoning over the surface, focusing on the fat cap and edges. Gently massage to season thoroughly.
2
Let rest at room temperature for 20 minutes to allow flavors to penetrate. In a skillet, sear the fat side down over high heat to lock in flavor.
3
Insert the probe of TP980 TempSpike Pro Wi-Fi Meat Thermometer into the thickest part of the meat, making sure the probe is centered and not touching the fat.
4
Transfer the meat to the hot zone of the charcoal grill. Grill evenly on all sides, closely monitoring the internal temperature. Once it reaches 124°F(51°C), remove from the grill and rest in a warm place for 5 minutes.
5
In a small saucepan, heat the oil until it just begins to smoke (around 180°C / 355°F). Carefully pour it over a heatproof bowl containing the garlic, onion, and chili flakes to release their aroma. Allow to cool slightly, then add cilantro, lime juice, and vinegar.
6
Whisk quickly to emulsify, creating a slightly thickened, flavorful vinaigrette.
7
Add the vinaigrette to the steak and serve.
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