Calling all food enthusiasts! Today, I’m thrilled to share a flavor-packed creation – Enchiladas Rib Eye with Aguachile. Imagine succulent rib-eye slices wrapped in a warm tortilla, drenched in a rich enchilada sauce, and elevated with a zesty Aguachile kick.

It’s a culinary journey that promises to leave your taste buds craving more. Let’s dive into this epicurean adventure together!

Ingredients:

1/2 red onion, thinly sliced (about 1 cup)
3 tablespoons, plus 1 tsp. olive oil, divided
2 tablespoons red wine vinegar
2 3/4 teaspoons kosher salt, divided
1 teaspoon freshly ground pepper, divided
1 (1-pound) boneless rib-eye steak (1 1/3-inches thick)
1/2 cup fresh lime juice
3 tablespoons fresh orange juice
2 teaspoons soy sauce
1 (1/8 ounce) serrano chile, seeds and ribs removed, finely chopped (about 1 1/4 teaspoons), plus thin slices for serving
1 garlic clove, finely chopped
1 medium-size ripe avocado, chopped (about 3/4 cup)

Instructions:

Step 1: In a medium bowl, toss together the onion, 2 tablespoons of olive oil, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and chill until ready to serve.

Step 2: Preheat a 12-inch cast-iron skillet over medium-high heat. Rub the steak all over with 1 1/2 teaspoons salt and 1/2 teaspoon pepper.

Step 3: Add 1 teaspoon olive oil to the heated skillet and swirl to coat. Place the steak in the skillet and cook, undisturbed, for about 5 minutes per side, until a brown crust forms.

Step 4: Transfer the steak to a cutting board and let it rest for 10 minutes. While the steak rests, mix lime juice, orange juice, soy sauce, chopped serrano, garlic, 3/4 teaspoon salt, 1/4 teaspoon pepper, and 1 tablespoon olive oil in a bowl. Reserve 1/4 cup of this marinade.

Step 5: Cut the steak against the grain into thin slices. Transfer the slices to a baking dish and pour the remaining marinade over them. Cover and chill for 1 hour.

Step 6: Remove the onions from their pickling liquid and set aside. Transfer the steak slices to a serving platter. Drizzle with the reserved 1/4 cup marinade and garnish with the pickled onions, avocado slices, and additional sliced serrano peppers. Sprinkle with flaky sea salt.

Step 7: Serve the steak with tostadas on the side and enjoy your meal!

Nutrition Information:

Frequently Asked Questions:

Can I use a different type of steak instead of rib-eye?

Yes, you can use a different cut of steak if you prefer. However, the cooking time may vary depending on the thickness and tenderness of the meat.

How spicy is the dish with the serrano chile?

The level of spiciness can vary depending on your tolerance and the specific serrano chile used. If you prefer less spice, you can adjust the amount of serrano chile or remove the seeds and ribs before chopping.

Can I substitute the fresh lime and orange juice with bottled juice?

While fresh juice provides the best flavor, you can substitute with bottled lime and orange juice if needed. However, keep in mind that the taste may differ slightly.

How long should I marinate the steak?

The recipe suggests marinating the steak for 1 hour. This allows the flavors to infuse into the meat. However, if you have more time, you can marinate it for longer to enhance the flavor.

Can I make the pickled onions ahead of time?

Yes, you can prepare the pickled onions in advance. They can be stored in the refrigerator for a few days before serving. Just make sure to keep them covered to maintain their freshness.

Can I use a different cooking method instead of a cast-iron skillet?

Yes, if you don’t have a cast-iron skillet, you can use a regular skillet or grill the steak instead. Adjust the cooking time accordingly based on the method you choose.

How can I make the dish less spicy?

If you prefer a milder flavor, you can reduce the amount of serrano chile used or omit it altogether. Taste the marinade and adjust the spice level according to your preference.