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)

Directions:

Grill the Ribeye:

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

Heat a grill or grill pan over medium-high heat and brush with olive oil.

Grill the ribeye for about 4–5 minutes per side for medium-rare, or to your desired doneness. Remove from the grill and let it rest for 5 minutes before slicing thinly.

Prepare the Aguachile Sauce:

In a small bowl, whisk together the soy sauce, lime juice, orange juice, serrano chili slices, minced garlic, and olive oil.

Assemble the Dish:

Place the sliced ribeye on a plate and drizzle with the aguachile sauce.

Garnish with diced avocado and fresh cilantro, if desired.

Serve and Enjoy!

Serve immediately, pairing with lime wedges for extra citrusy flavor.

This Aguachile de Ribeye combines juicy, tender ribeye with the bold flavors of serrano chili and citrus for a unique, Mexican-inspired experience. Enjoy!