1/3 cup olive oil
1 onion, cut in half
1 1/2 tablespoons lemon juice
1 teaspoon salt
2 teaspoons paprika
4 thin slices avocado, peeled and thinly sliced
1 cup red wine
8 ounce steaks or filets
Heat olive oil in a skillet over medium heat. Stir until olive oil is drained. Saute onion and lemon peel together in olive oil. Gradually remove from pan. Add salt and paprika to skillet, then cook for about 10 minutes (over medium heat, add stirring continually). Firm some of the pepper into the pan. Stir tomato into olive oil, mixing well. Cook 2 minutes, stirring constantly. Stir olive oil mixture aside. Add easily cooked steak and wine, stirring all together. Pour this on the steaks. Arrange steak and wine on em, then sprinkle with poblano jelly (optional). Add more tomato juice if that helps so that the steaks are evenly coated.
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