Best 5 Chipotle Marinated Ribeye With Encebollado Recipes

CHIPOTLE MARINATED RIBEYE WITH ENCEBOLLADO

Steps:

• 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.;

STEAK WITH SMOTHERED CARAMELIZED ONION (BISTEC ENCEBOLLADO)

Steps:

• Cut beef tenderloin into 3-ounce medallions and pound to form scaloppini.
• In a large bowl, combine 1/4 cup olive oil, garlic, oregano, and 2 tablespoons adobo. Add the meat, stirring to coat evenly. Place in the refrigerator and let marinate for at least 12 hours.
• In a saute pan, heat the remaining 1/4 cup olive oil over medium-high heat. Add the onions and saute until golden brown. Add vinegar, chicken stock, and butter, and let simmer for 2 to 3 minutes. Season with 1 tablespoon adobo, or more to taste. Keep warm.
• In another large saute pan, heat 2 tablespoons olive oil over medium-high heat. Add beef scaloppini and quickly saute for 2 to 3 minutes on each side. Remove from heat.
• To serve, layer the beef scaloppini and the onion mixture and repeat layers 1 more time. Ladle the broth from the onions over top as a sauce. Serve immediately.

BISTEC ENCEBOLLADO

Steps:

• Mix all the adobo ingredients and set aside. Slice the piece of beef in 3 to 4 pieces against the grain and pound thin. Season generously with the adobo, mashed garlic, some onion slices, olive oil and marinate overnight in the refrigerator. In a large skillet places 2 teaspoons of olive oil and heat until it reaches its smoke point, lightly brown the beef pieces and set aside. Add the onions, caramelize lightly or dark depending on personal preference, once color has been obtained from the onions add the vinegar, stock and butter. Let all the butter melt and incorporate with the rest of the ingredients in the skillet and cover with a tight lid. Cook until tender and juicy (approximately 1 minute). To serve, arrange alternate layers of beef and onions over the green beans and top with the allumette fries. Some of the remaining liquid on the skillet can be poured as a thin sauce.

PAN SEARED RIB-EYE STEAK WITH CHIPOTLE BROWN BUTTER

Steps:

• Season both sides of the well trimmed rib-eye, as well as the edges with the pepper, salt and granulated garlic. If you have a good thick steak, it can handle a lot of seasoning. If you are using a thin steak, be easy on the salt. Put half of the butter in a very hot skillet, gently so you don't splatter hot butter all over the place. Add the onions first. The more rare the steak you desire, the longer you should saute the onions before starting the meat itself, (3 to 4 minutes for rare, etc). Now, gently add the steak to the skillet and sear thoroughly on each side to your desired doneness. If you can't tell how done the steak is by feel, use an instant-read thermometer:
• Extra Rare-below: 125 degrees F
• When the steak achieves the desired temperature, remove to a plate, leaving the onions in the pan. After you remove the steak from the heat source, it continues to cook, so I take my steaks off a little ahead of time. Add the rest of the butter after you have let the skillet come back up to temperature. Stir in the chipotles and deglaze the pan with the beer. Pour over the steak once the beer has reduced by half and serve.
• Rare: 135 degrees F .
• Medium-Rare: 145 degrees F .
• Medium: 160 degrees F .
• Well Done: 170 degrees F .

3-INGREDIENT CHIPOTLE-LIME GRILLED STEAK

Steps:

• Blend chile, adobo sauce, 1 tsp. lime zest, lime juice, oil, 1 1/2 tsp. salt, and 1 tsp. pepper in a blender until smooth. Place steak in a large resealable plastic bag, pour marinade over, and toss to coat. Marinate, tossing occasionally, at least 30 minutes at room temperature, or chill overnight.
• If chilled, let steak sit at room temperature 30 minutes. Prepare a grill or grill pan for medium-high heat. Remove steak from marinade; discard marinade. Grill steak until an instant-read thermometer inserted into the center of steak registers 120-125°F for medium-rare, 2-3 minutes per side for skirt; 3-4 minutes per side for flank. Let rest 10 minutes before thinly slicing against the grain (to make slicing easier for skirt steak, cut into 5-6" segments, then slice against the grain).
• Transfer to a platter and top with remaining 1/2 tsp. lime zest; season with salt and pepper. Serve with lime wedges alongside.