Steak Aguachile pairs a perfectly seared ribeye with a vibrant, zesty aguachile topping of jalapeños, serranos, cilantro, and citrus-forward marinade. The bold sauce delivers heat, acidity, and umami from Worcestershire and soy, cutting through the richness of the steak.
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In a large mixing bowl, combine the sliced red onion, chopped green onions, sliced jalapeños, sliced serrano peppers, and chopped cilantro.
Squeeze the juice of one orange and six limes into the bowl.
Add the Worcestershire sauce, Maggi seasoning sauce, and soy sauce to the bowl.
Add the minced garlic, salt, pepper, and optional chicken bouillon powder. Stir everything together until well combined and set aside.
Pat the ribeye steak dry. Drizzle with olive oil and season generously on all sides with your favorite steak seasoning blend.
Place the steak in a hot, oiled cast iron skillet. Sear on the first side for 3-4 minutes until a deep brown crust forms.
Flip the steak, add butter to the pan, and baste the steak continuously as it cooks for another 3-4 minutes, or until it reaches your desired doneness.
Remove the steak from the skillet and let it rest on a cutting board for 5-10 minutes.
Slice the steak against the grain. Arrange the slices on a plate and pour the aguachile sauce and vegetables over the top to serve.
Store leftover sliced steak and aguachile separately in airtight containers for up to 2 days. Reheat steak gently in a warm skillet or microwave; serve with fresh or chilled aguachile.
cast iron skillet · meat thermometer (recommended)
Yes. Combine the onions, peppers, cilantro, citrus, Worcestershire, Maggi, soy sauce, garlic, and seasonings up to 4 hours ahead. Store covered in the refrigerator; flavors deepen as it sits.
Sear 3–4 minutes per side, basting with butter on the second side. Use a meat thermometer: 130–135°F for medium-rare, 135–145°F for medium. Let rest 5–10 minutes before slicing.
Yes. Replace with an equal amount of soy sauce or liquid seasoning. You may need to adjust salt slightly. Maggi adds subtle depth, but soy sauce alone works well.
Substitute with additional jalapeños, habaneros for more heat, or Thai chiles for similar intensity. Adjust quantity to your heat preference.
Most components are naturally gluten-free. Check your steak seasoning blend, Worcestershire sauce (many contain gluten), and Maggi seasoning sauce labels. Use certified gluten-free versions if needed.
