Mexican Aguachile de Ribeye

Instructions:

1. Season the ribeye generously with salt and pepper.
2. Heat oil in a skillet over high heat. Sear the steak for 3–4 minutes per side for medium-rare.
3. Let the steak rest for 5 minutes, then slice thinly across the grain.
4. Blend the lime juice, peppers, cucumber, onion, garlic, cilantro, salt, and pepper until smooth. Add soy sauce if using.
5. Arrange the sliced steak in a shallow dish and pour the aguachile marinade over the top.
6. Add the diced avocado and gently mix to coat everything.
7. Let sit 5–10 minutes to absorb flavor. Serve chilled or at room temperature.

Variations

• Swap ribeye for flank steak or New York strip.
• Add thin-sliced red onion and cucumber on top for crunch.
• Use habaneros for a fiery version.
• Serve with tostadas or tortilla chips for texture.

Tips

• Sear the ribeye aggressively to build a flavorful crust while keeping the center juicy.
• Slice the steak very thinly so the marinade can soak in quickly.
• For extra brightness, add a splash of orange juice to the marinade.
• Chill the marinade before pouring it over the steak for a refreshing finish.