Prep.Time: 30 minutes
Recipe By : Aaron Sanches (Food TV Network 11/99)
4 tablespoons of chipolte in adobo, pureed
4 tablespoons of roasted garlic
2 teaspoon of ground cumin
1/2 cup steak sauce
Salt and pepper to taste
2 (10 to 12) ounce rib-eye steaks (bone-in is best)
3 cups of sliced white onions
2 tablespoons sliced garlic
1/4 cup olive oil
1/4 cup chopped cilantro
2 tablespoons lime juice
Combine chipotle, roasted garlic, cumin, steak sauce, and salt and pepper in a mixing bowl combine well. Place the rib-eyes in a shallow baking dish and cover both sides with the marinade. Allow to sit at least 1 hour. or as long as overnight, covered and refrigerated.
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 on a hot outdoor grill or stove-top grill pan, to your preferred degree of doneness and serve with the encebollado on top.
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