Encebollado Steak

Ingredients:

• 1 1/4 pounds thin-sliced ribeye filets at room temperature
• Salt and Pepper to taste
• Oil
• 1 large sweet sliced into thin rings
• 3-4 fresh chiles of your choice serrano, guero, jalapeño
• 1 lime sliced into wedges

How to:

Step 1:
Season the beef lightly on both sides with salt and pepper. Set aside.

Step 2:
In a large skillet, preheat 3-4 tablespoons of oil to medium heat for 3-5 minutes.

Step 3:
When hot, on one half of the skillet, arrange all the sliced onions. Season lightly with salt and pepper.

Step 4:
On the other half of the skillet, cook the thin ribeye for 2 minutes per side. Arrange the fresh chiles around the outer edge of the skillet to cook. Turn as needed.

Step 5:
As the ribeye filets are done, pile them on top of the onions that are cooking. All those tasty juices of the meat will flavor those onions even further!

Step 6:
Once all the beef is cooked, transfer it to the serving platter. Squeeze on some fresh lime juice. Serve right away with warm corn tortillas and your favorite salsa!