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Ingredientes
- 2 Tbsp. chipolte in adobo pureed
- 2 Tbsp. roasted garlic
- 1 tsp grnd cumin
- 1/4 c. steak sauce Salt to taste Freshly-grnd black pepper to taste
- 10 ounce rib-eye steak - (to 12 ounce)
- 3 c. sliced white onions
- 2 Tbsp. sliced garlic
- 1/4 c. extra virgin olive oil
- 1/4 c. minced cilantro
- 2 Tbsp. lime juice
Direcciones
- Combine chipotle, roasted garlic, cumin, steak sauce, and salt and pepper in a mixing bowl combine well. Add in 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/fry pan over medium heat and add in the onions, garlic and oil. Cook for about 15 min or possibly till the onions have caramelized. Add in the cilantro and lime juice and set aside. Keep hot.
- Grill the rib-eye steak to your preferred degree of doneness and serve with the encebollado on top.
- This recipe yields 1 serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 429g | |
| Calories 662 | |
| Calories from Fat 485 | 73% |
| Total Fat 54.96g | 69% |
| Saturated Fat 7.64g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 24mg | 1% |
| Potassium 663mg | 19% |
| Total Carbs 42.38g | 11% |
| Dietary Fiber 6.3g | 21% |
| Sugars 14.05g | 9% |
| Protein 5.87g | 9% |
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