Grilled Ribeye Aguachile Recipe
Elevate your steak night with a vibrant, citrusy twist! This Grilled Ribeye Aguachile recipe pairs perfectly seared ribeye steak with a zesty, spicy aguachile-inspired sauce. Garnished with creamy avocado and fresh cilantro, it’s a dish that balances richness with freshness. Perfect for a summer dinner or any occasion, this recipe will have your taste buds dancing.
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 to your heat preference)
- 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)
Grill the Ribeye
Grilling the ribeye to perfection is key to achieving a juicy and flavorful dish.
Season the Steak
Begin by generously seasoning both sides of the ribeye steak with salt and freshly ground black pepper. Allow it to sit at room temperature for about 15 minutes. This step helps the steak cook evenly and enhances its flavor.
Heat the Grill
Preheat a grill or grill pan over medium-high heat. Brush the grill grates or pan with olive oil to prevent sticking and to achieve those beautiful grill marks.
Cook the Ribeye
Place the seasoned steak on the grill and cook for approximately 4–5 minutes per side for a medium-rare finish. Use a meat thermometer to check for your desired doneness:
- Medium-rare: 130–135°F
- Medium: 135–145°F
- Medium-well: 145–155°F
Once cooked, remove the steak from the grill and let it rest for about 5 minutes. Resting allows the juices to redistribute, ensuring a tender and juicy bite.
Prepare the Aguachile Sauce
The aguachile-inspired sauce brings a tangy and spicy flavor profile that complements the ribeye beautifully.
Mix the Ingredients
In a small mixing bowl, combine the soy sauce, lime juice, orange juice, serrano chili slices, minced garlic, and olive oil. Whisk the ingredients together until fully blended.
Adjust for Heat and Flavor
Taste the sauce and adjust it to your preference. For more heat, add additional serrano chili slices. If it’s too tangy, balance it with a drizzle of honey or a pinch of sugar.
Assemble the Dish
This step ties everything together into a stunning presentation.
Slice the Steak
Using a sharp knife, slice the grilled ribeye against the grain into thin strips. This technique keeps the meat tender and easy to eat.
Plate and Garnish
Arrange the sliced ribeye on a serving plate. Drizzle the aguachile sauce generously over the steak, allowing the flavors to soak in. Top with diced avocado for creaminess and a sprinkle of fresh cilantro for a burst of color and freshness.
Serve and Enjoy
Serve the Grilled Ribeye Aguachile immediately. Pair it with extra lime wedges for a customizable citrus boost. This dish works wonderfully as a main course or as an appetizer to share.
Tips for Success
- Choosing the Ribeye: Opt for a ribeye with good marbling, as the fat enhances the flavor and keeps the meat juicy.
- Temperature Control: Use a meat thermometer to avoid overcooking the steak. The ideal temperature for medium-rare is 130–135°F.
- Balanced Sauce: If your sauce feels too spicy, mellow it out by adding more orange juice. For extra zest, include some orange zest in the sauce.
- Avocado Ripeness: Use a ripe but firm avocado for easy dicing and a perfect texture contrast.
- Resting Time: Never skip resting the steak! It’s essential for juicy, flavorful meat.
FAQs
Can I use a different cut of steak?
Yes, you can use other cuts like flank, skirt, or New York strip. Just adjust the cooking time according to the thickness and cut.
Is there a substitute for serrano chilis?
Jalapeños are a good alternative, offering a milder heat. For a smoky flavor, you could use chipotle peppers.
Can I make the sauce in advance?
Absolutely! The sauce can be prepared up to 24 hours in advance. Store it in an airtight container in the refrigerator and whisk it again before serving.
What can I serve with this dish?
This ribeye aguachile pairs well with warm tortillas, a simple green salad, or rice. For beverages, consider a cold beer or a refreshing margarita.
How do I store leftovers?
Store leftover steak and sauce separately in airtight containers in the refrigerator for up to three days. Reheat the steak gently to avoid overcooking.
Can I make this dish spicy and kid-friendly?
Yes! Simply reduce or omit the serrano chilis in the sauce. You can serve the spicy sauce on the side for adults to add as desired.
This Grilled Ribeye Aguachile recipe is an exciting fusion of smoky, tangy, and spicy flavors that elevate the traditional steak dinner. Whether served for a special occasion or a weeknight treat, it’s a dish that’s sure to impress. Enjoy exploring this bold and flavorful creation!