Mexican Aguachile de Ribeye 🥩🌶️
A flavorful fusion of tender ribeye and zesty aguachile sauce, perfect for an elevated twist on a traditional Mexican favorite.
Ingredients:
For the Ribeye:
- 1 lb ribeye steak
- Salt and pepper, to taste
- 1 tbsp olive oil (for grilling)
For the Sauce:
- 1/4 cup soy sauce
- Juice of 1 lime
- Juice of 1 orange
- 1–2 serrano chilis, finely sliced (adjust for heat)
- 1 clove garlic, minced
- 1 tbsp olive oil
- 1/4 cup fresh cilantro, chopped (optional for garnish)
For Serving:
- 1 avocado, diced
- Extra lime wedges (optional)
Directions:
1. Grill the Ribeye:
- Season the ribeye steak generously with salt and pepper on both sides.
- Heat a grill or grill pan over medium-high heat and brush with olive oil.
- Grill the ribeye for 4–5 minutes per side for medium-rare, or to your preferred doneness.
- Remove the steak from the grill and let it rest for 5 minutes before slicing thinly against the grain.
2. Prepare the Aguachile Sauce:
- In a small bowl, whisk together:
- Soy sauce
- Lime juice
- Orange juice
- Serrano chili slices
- Minced garlic
- Olive oil
3. Assemble the Dish:
- Arrange the sliced ribeye on a serving plate.
- Drizzle generously with the aguachile sauce.
4. Garnish and Serve:
- Top with diced avocado and sprinkle with fresh cilantro, if desired.
- Serve immediately with lime wedges for an extra citrusy punch.
🌟 Tips for Success:
- Steak Doneness: Use a meat thermometer for accuracy: medium-rare is around 130°F (54°C).
- Heat Level: Adjust the amount of serrano chilis to control the spice.
- Make Ahead: The aguachile sauce can be prepared in advance and chilled for more developed flavors.
Enjoy this Mexican Aguachile de Ribeye as a bold and savory dish perfect for sharing at any gathering! ¡Buen provecho! 🥩🍋✨