Plantspired Steak Aguachile

Serving Size 4

Prep Time empty mins

Cook Time 30 mins

Difficulty Easy

Ingredients

  • 1 package Nasoya Plantspired Steak
  • 1/2 red onion, thinly sliced
  • 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 cup fresh lime juice
  • ½ cup packed flat-leaf parsley leaves
  • ½ cup packed cilantro with stems
  • 1 serrano chile, finely chopped (plus thin slices for serving)
  • 1 garlic clove, finely chopped
  • 1 medium-size ripe avocado, chopped

Inspired by Food & Wine and Los Angeles Times

Preparation

  1. Toss together onion, 2 tablespoons of the oil, vinegar, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper in a medium bowl. Cover and chill until ready to serve.
  2. Combine the lime juice, parsley, cilantro, chopped serranos, a garlic clove, a pinch of coarse salt and ¼ cup water in a blender and puree on high speed until liquified. If it’s frothy (which it probably will be), let it sit for about 5 minutes to settle.
  3. Heat a nonstick pan over medium heat for 30 sec. Add 1 tbsp of oil to the pan. Add unwrapped, refrigerated Plantspired Steak to the pan and stir for 2 min. and 30 sec.
  4. Remove onions from pickling liquid. Place steak on a serving platter. Drizzle with marinade. Garnish with pickled onions, avocado, and sliced serrano. Sprinkle it with flaky sea salt, cracked pepper, and cilantro. Serve with tostadas.

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