Mexican Aguachile de Ribeye

Mexican Aguachile de Ribeye

Ingredients

For the Ribeye:

1 lb ribeye steak

Salt and freshly ground black pepper, to taste

1 tablespoon olive oil (for grilling)

For the Aguachile Sauce:

1/4 cup soy sauce

Juice of 1 fresh lime

Juice of 1 orange

1–2 serrano chiles, thinly sliced (adjust based on desired heat)

1 garlic clove, finely minced

1 tablespoon olive oil

1/4 cup fresh cilantro, chopped (optional, for garnish)

For Serving:

1 ripe avocado, diced

Lime wedges, for serving (optional)

Instructions

Prepare and Grill the Ribeye

Season both sides of the ribeye steak generously with salt and pepper.

Heat a grill or grill pan over medium-high heat and lightly brush with olive oil. Place the steak on the grill and cook for about 4–5 minutes per side for medium-rare, or adjust to your preferred doneness.

Remove the steak from the heat and let it rest for about 5 minutes. Slice thinly against the grain for the most tender texture.

Prepare the Aguachile Sauce

In a small bowl, combine the soy sauce, lime juice, orange juice, sliced serrano chilies, minced garlic, and olive oil. Whisk until well blended.

Assemble the Dish

Arrange the sliced ribeye evenly on a serving platter. Pour the aguachile sauce over the meat, making sure it’s well coated.

Top with diced avocado and chopped cilantro if desired. Serve immediately with lime wedges on the side for an extra burst of freshness.