Update my dinner status, I'm making this tonight.
3 chefs marked this as Favorite
Servings: 1 servings
Total Time (median): tell us
Ingredients
- 2 tb Chipolte in adobo; pureed
- 2 tb Roasted garlic
- 1 ts Ground cumin
- 1/4 c Steak sauce
- Salt and pepper to taste
- 1 1 ounce rib - eye steak; (10
Preparation
MMMMM------------------------ENCEBOLLADO----------------------------- 3 c Sliced white onions 2 tb Sliced garlic 1/4 c Olive oil 1/4 c Chopped cilantro 2 tb Lime juice 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. Converted by MC_Buster. Per serving: 662 Calories (kcal); 55g Total Fat; (72% calories from fat); 5g Protein; 42g Carbohydrate; 0mg Cholesterol; 888mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 11 Fat; 1/2 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0010 Converted by MM_Buster v2.0n.
