| Level: | Easy |
| Total: | 2 hr |
| Prep: | 1 hr 30 min |
| Cook: | 30 min |
| Level: | Easy |
| Total: | 2 hr |
| Prep: | 1 hr 30 min |
| Cook: | 30 min |
Ingredients
- 2 tablespoons of chipolte in adobo, pureed
- 2 tablespoons of roasted garlic
- 1 teaspoon of ground cumin
- 1/4 cup steak sauce
- Salt and pepper to taste
- 1 (10 to 12) ounce rib-eye steak
- 3 cups of sliced white onions
- 2 tablespoons sliced garlic
- 1/4 cup olive oil
- 1/4 cup chopped cilantro
- 2 tablespoons lime juice
Instructions
- Combine chipotle, roasted garlic, cumin, steak sauce, and salt and pepper in a mixing bowl combine well. Add the rib-eye and cover with the marinade, allow to sit at least 1 hour, as long as, overnight. For the encebollado heat a large saute pan over medium heat and add the onions, garlic and oil. Cook for about 15 minutes or until the onions have caramelized. Add the cilantro and lime juice and set aside. Keep warm. Grill the rib-eye steak to your preferred degree of doneness and serve with the encebollado on top.;