Air Fryer Lime-Cilantro Striploin with Burst Spring Tomatoes
Juicy striploin steak is marinated in zesty lime and fresh cilantro, then air fried to perfection alongside sweet burst cherry tomatoes. This vibrant spring dish delivers restaurant-quality results in under 30 minutes.
Ingredients
- 700g beef striploin steak, cut into 2 portions
- 3 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup fresh cilantro, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 400g cherry tomatoes
- 1 tablespoon avocado oil
- 1/2 teaspoon flaky sea salt
- 1 lime, cut into wedges for serving
- Fresh cilantro sprigs for garnish
Instructions
In a bowl, whisk together lime juice, olive oil, minced garlic, chopped cilantro, cumin, smoked paprika, salt, and black pepper to create the marinade.
Pat the striploin steaks dry with paper towels and coat thoroughly with the lime-cilantro marinade. Let sit at room temperature for 10 minutes.
Preheat the air fryer to 200°C for 3 minutes.
Toss cherry tomatoes with avocado oil and a pinch of salt in a separate bowl.
Place the marinated steaks in the air fryer basket in a single layer. Cook at 200°C for 6 minutes.
Flip the steaks and add the cherry tomatoes around them. Continue cooking for 6-8 minutes until the steak reaches an internal temperature of at least 63°C for medium doneness, or 71°C for well done.
Remove steaks from the air fryer and rest on a cutting board for 5 minutes. Continue cooking tomatoes for 2 more minutes until they burst and caramelise.
Slice the rested striploin against the grain and serve topped with burst tomatoes, fresh cilantro sprigs, and lime wedges.
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