Picaña and Aguachile de Rib Eye!

FlyingTivo

Very nice thursday night grilling. Decided to do a Picaña and some friends suggested i should try to make Aguachile de Rib Eye. Aguachile is a combination of Soy sauce. shire, lime, serrano chile, purple onion, cucumber and avocado. The rib eye is seared accordingly to a medium rare at 700ºF, rested for 10 min, then thinly sliced and added to the sauce contraption. 

This is the picaña and rib eye with plain salt and pepper, nothing more.

This is the Sauce all mixed up and ready to go!

The Rib Eye rested and sliced up ready to add to the Sauce.

Aguachile de Rib Eye ready to serve with some tostadas.

This is the R/C Helicopter group, we fly every sunday morning, nice bunch of guy!

Picaña ready to serve.

nolaegghead

Dude, that formula totally works for me.  Sounds delicious. 

SmokeyPitt

Just so I'm clear...this is a big hunk of meat, served with a side of meat salad, correct?  Genius! :P

Seriously- that saucy steak contraption looks amazing.  Thanks for sharing. 

FlyingTivo

Smokey:

Its more of an appetizer than a side "meat salad".

)

Deaverman

For us monolingual gringos, I would love definitions of picana and aguachile, and your actual recipe for the latter.

rdc

FlyingTivo

Aguachile= ChileWater used mainly as a Ceviche style water but Hot.

Picaña is Brazilian style Top sirloin but only using the most rear part of the cut.

Its a long video in Portugues but the Picaña starts at 13:00.

Daverman:

You reminded me of a joke,

How do you call a person that speaks 3 languages?    Tri-lingual

How do you call a person that speaks 2 languages?     Bi-lingual

How do you cal a person that speaks 1 language?       Gringo!

)

SmokeyPitt

Google transate (English to Gringo!).  I think this could use some tweaking but gets us close.  I'm assuming "roast until average" means "medium" or "medium rare". 

Rib Eye 500g, very good quality

1 pc avocado, chopped

Pc ½ chopped cucumber, seeded

½ cup chopped red onion

¼ cup lemon juice, freshly squeezed

8 Pazas sliced ​​serrano chile or thin piquin

c / s salt and pepper

 

For the sauce

 

1 teaspoon Tabasco sauce

1 tablespoon Worcestershire sauce

1 tablespoon maggi sauce

½ cup soy sauce

½ cup water

 

For the garnish

Fried onion rings, thin tortilla chips.

 

For the sauce, combine all ingredients and reserve at room temperature.

 

In a roast rib eye roast until average, season with salt and pepper. Remove from heat and set aside 5 minutes.

 

Slice the rib eye into ¾-inch slabs about, put in a bowl add the cucumber, red onion, lemon and chile bite, mix well, add the right amount of sauce and mix well, correct seasoning and acidity.

 

Dishing on a plate elongated, cucumber and avocado accommodated over, serve with fried onion and toast.

FlyingTivo

Yes is medium rare Trex style

Maggi is a liguid smoke

Felipe

GaryLange

I wish I would have been there as it looks like some was left over! Looks very taste.

FlyingTivo

More than welcome Gary, if you want to make the trip down to Monterrey, MX!

R2Egg2Q

Very nice spread! I love picaña but have a really hard time finding it around here. I know it has many names (top sirloin cap, rump cap, coulotte, picanha) but regardless of name the grocers around here don't carry it. I need to find a good butcher that I can provide the IMPS or NAMP number 184D and have them be able to cut it. I'm hungry just looking at that meal.