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 a couple of 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.
Decorate your platter with the cucumber on one corner and the onions on the opposite corner. Plate the steak down the center and pour the lime juice and chile mixture over it. 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
1 ribeye steak, 1 ½” thick
Salt and pepper
¼ cup fresh lime juice
1 Tbsp soy sauce
A few drops Maggi sauce
1 jalapeño or Serrano chile, minced
1/3 of an English cucumber, thinly sliced
1/3 cup thinly sliced red onion
In small bowl, combine lime juice with soy sauce and chiles. Season steak on both sides with salt and pepper.
Heat up your grill (or griddle on stove) and cook steak for about 3 minutes per side, until it is barely medium rare.
Remove from grill and slice crosswise into ¼” slices.
On medium rectangular platter, arrange cucumbers decoratively on one corner, and mound red onions on the opposite corner.
Arrange steak slices down the center and pour lime juice mixture over steak. Let sit for 5 minutes. Serve with tostadas.
This recipe was first featured at www.thelatinkitchen.com