This is undoubtedly the most satisfying and perfect BBQ (Spring/Summer) fare: grill + meat + citrus. The easiest recipe ever is this ribeye aguachile that is very popular in Monterrey, Mexico. Excellent local beef in the area, and a passion for grilling created an adaptation from the delicious seafood aguachile served in the West coast.
The simplest of ingredients make this a delicious recipe, but because it’s so simple, you must have the best steak you can find. Go to your butcher and buy the most beautiful ribeye in his counter. It should be at least 1” thick, but even better if it’s up to 2” thick, especially if you love your meat on the rare side.
Next secret is to grill your steak to perfection. If this is not your forte, then enlist the help of a handy instant-read thermometer. Cook your steak for 3 minutes on the first side, and another 3 on the second side. Insert the tip of the thermometer in the middle of the steak (don’t let it go through, leave the tip of the thermometer right in the middle of the steak) and read the temperature: it should be at 136°F, and no more than 140°F, for medium rare.
Immediately take your steak off the grill and let rest five minutes before you cut it across the grain. The secret of this recipe is that the steak finishes resting in the lime juice and chile mixture, so the flavors impregnate the meat.
Arrange the cucumber slices around the edges of a large plate. Place the steak down the centre and pour the lime juice and chile mixture over it. Top with avocado and serve right away to your hungry guests. Pass the tostadas or corn chips around the table. Trust me, your meat-eating friends will love it!
Aguachile de Ribeye
Ribeye Aguachile
1 ribeye steak, 1 ½” thick
Salt to taste
¼ cup fresh lime juice
1 Tbsp soy sauce
A few drops Maggi sauce
A few drops Worcestershire sauce
1 jalapeño or Serrano chile, thinly sliced
1/3 cup thinly sliced red onion
1/2 English cucumber, thinly sliced
1 large avocado, peeled and thinly sliced
In small bowl or measuring cup, combine lime juice with soy sauce, Maggi, Worcestershire sauce and chiles. Let rest while you cook the steak.
Season steak on both sides with salt (black pepper is optional).
Heat up your grill to 500°F. When you open the lid, temperature will come down to about 400°F. Cook steak for about 3 minutes per side, until it is barely medium rare, and internal temperature reaches 136-140°F for medium rare.
Remove from grill and let it rest for 5-7 minutes, then slice crosswise into ¼” slices.
On large plate, arrange cucumbers decoratively around both sides. Arrange steak slices down the centre and pour lime juice, chile and onion mixture over steak. Top with avocado. Serve with tostadas.
Serves 2-4.
This recipe was first featured at www.thelatinkitchen.com