| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Clprime1 |
1 |
servings |
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 to 12) |
| 3 |
c |
Sliced white onions |
| 2 |
tb |
Sliced garlic |
| 1/4 |
c |
Olive oil |
| 1/4 |
c |
Chopped cilantro |
| 2 |
tb |
Lime juice |
INSTRUCTIONS
ENCEBOLLADO
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.
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