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Enchiladas Rib Eye With Aguachile

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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!