Steak Aguachile Verde (Beef Aguachile Recipe)

Steak Aguachile Verde on a blue plate surrounded by sliced citrus fruit.

Steak Aguachile Verde (Beef Aguachile Recipe)

Steak Aguachile Verde is made with thinly sliced seared steak marinated in a bright mix of lime juice, orange juice, soy sauce, and Worcestershire. This beef aguachile recipe is finished with classic Mexican-themed toppings: red onions, avocado slices, jalapeno slices, cilantro, and garlic chips.

Course Appetizer, Dinner, Lunch

Cuisine Mexican

Keyword Aguachile, Filet Mignon, Jalapeno Recipes, Lime Juice, Ribeye

Prep Time 20

Cook Time 1

Total Time 1 20

Servings person

Calories 745kcal

Author Darcey Olson

Cost $15

Ingredients

1 small red onion, thinly sliced
5 tbsp olive oil, divided
2 tbsp red wine vinegar
½ tsp kosher salt, divided
1 lb boneless filet mignon *Note 1
½ cup fresh lime juice *Note 2
3 tbsp fresh orange juice
2 tsp low-sodium soy sauce
1 tsp Worcestershire sauce
white pepper *Note 3
2 garlic cloves, 1 minced and 1 thinly sliced *Note 4
1 large seeded jalapeño, half minced and half thinly sliced *Note 5

OPTIONAL TOPPINGS

Avocado slices, cilantro leaves, sliced jalapeños

Instructions

MAKE THE MARINATED RED ONIONS

In a medium mixing bowl, toss together the onion slices, 2 tablespoons olive oil, red wine vinegar, and 1/4 tsp. kosher salt. Cover and transfer to the refrigerator until ready to serve.

SEAR THE STEAK

Add 1 tbsp. oil to a cast iron skillet and pre-heat over medium-high heat until it's scorching hot (it will start to smoke a little). Swirl so the oil coats the bottom of the skillet. This will take approx. 3-5 minutes.
Season the steak with 1/4 tsp kosher salt and white pepper. Add the steak to the skillet and sear, undisturbed, until a nice crust forms. Depending on the thickness of your steak this will take between 3-4 minutes per side. Transfer to a cutting board and let rest, uncovered, while you make the marinade.

MARINATE THE STEAK

While the steak rests, add the lime juice, orange juice, soy sauce, Worcestershire sauce, minced serrano, minced garlic and 1 tbsp. of olive oil to a small mixing bowl and whisk to combine. Reserve 1/4 cup of marinade and set aside.
Thinly slice the steak and lay flat on a large and shallow plate. Try not to overlap the steak slices. Pour the remaining half of the marinade over the steak so each piece is covered in the marinade. Cover and transfer to the refrigerator for 1 hour.

MAKE THE GARLIC CHIPS

While the meat it marinating, make the garlic chips. Heat 1 tbsp of olive oil in a skillet over low heat. Add the slices of garlic to the skillet, ensuring no slices overlap. Cook for approxamely 2-3 minutes per side until golden brown. Remove with a metal slotted spoon and transfer to a paper towel lined plate. Set aside until ready to serve.

SERVE THE AGUACHILE VERDE

Remove the steak from the marinade, removing as much as possible, and transfer to a large serving platter. Drizzle the reserved marinade over the top of the steak. Garnish with the pickled red onions, garlic chips, sliced jalapeños and avocado slices.
Serve with saltine crackers, tostada chips or tortilla chips.

Notes

Note 1 - steak options that work well: filet mignon, ribeye, ny strip, and sirloin filet.

Note 2 - do not use bottled lime juice. The flavor will drastically change and won't have the "fresh" taste.

Note 3 - replace with black pepper, or omit altogether, if you don't have white pepper.

Note 4 - if you don't want to make garlic chips, just use both cloves in the marinade instead.

Note 5 - for extra heat use serrano peppers.

Nutrition