Recipe - Chipotle Marinated Ribeye With Encebollado

2 tablespoon Chipolte in adobo; pureed
2 tablespoon Roasted garlic
1 teaspoon Ground cumin
One fourth cup Steak sauce
Salt and pepper to taste
1 1 ounce rib eye steak; (10
to 12)

ENCEBOLLADO
3 cup Sliced white onions
2 tablespoon Sliced garlic
One fourth cup Olive oil
One fourth cup Chopped cilantro
2 tablespoon Lime juice

Combine chipotle, roasted garlic, cumin, steak sauce, and salt and
pepper in a mixing bowl combine well. Add the ribeye 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 ribeye 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; One half Other Carbohydrates

Recipe by: COOKING LIVE PRIMETIME SHOW #CP0010

Converted by MM_Buster v2.0n.