Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Picaña and Aguachile de Rib Eye!

FlyingTivoFlyingTivo Posts: 352
edited September 2012 in Beef
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.

Men, easier fed than understood!!


  • nolaeggheadnolaegghead Posts: 26,712
    Dude, that formula totally works for me.  Sounds delicious. 
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • SmokeyPittSmokeyPitt Posts: 9,864
    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. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • Smokey:

    Its more of an appetizer than a side "meat salad".
    Men, easier fed than understood!!
  • For us monolingual gringos, I would love definitions of picana and aguachile, and your actual recipe for the latter.
  • 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.

    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!
    Men, easier fed than understood!!
  • SmokeyPittSmokeyPitt Posts: 9,864
    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.

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • Yes is medium rare Trex style
    Maggi is a liguid smoke

    Men, easier fed than understood!!
  • I wish I would have been there as it looks like some was left over! Looks very taste.
  • More than welcome Gary, if you want to make the trip down to Monterrey, MX!
    Men, easier fed than understood!!
  • R2Egg2QR2Egg2Q Posts: 1,989
    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.
    XL, Large, Small, Mini Eggs, Humphrey's Weekender, Superior Smokers SS-Two, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Thai Charcoal cooker, Webers: 18.5" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

    Bay Area, CA
Sign In or Register to comment.
Click here for Forum Use Guidelines.