Enchiladas Rib Eye with Aguachile

I have been cooking since I was 5 years old and it has always been something I love to do when I have time. In Feb. 2016, our family decided to start trying to eat better and we're doing a mostly Paleo program. I am really enjoying trying and cooking new things. If you are checking out my recipes, if I've actually made it, it's noted in the description. Otherwise, it's likely one I saw and liked and it is in my queue of things to make.

½ red onion, thinly sliced (about 1 cup)

3 tablespoons, plus 1 tsp. olive oil, divided

2 tablespoons red wine vinegar

2 ¾ teaspoons kosher salt, divided

1 teaspoon freshly ground pepper, divided

1 (1-pound) boneless rib-eye steak (1 ⅓-inches thick)

½ cup fresh lime juice

3 tablespoons fresh orange juice

2 teaspoons soy sauce

1 (⅛ ounce) serrano chile, seeds and ribs removed, finely chopped (about 1 ¼ teaspoons), plus thin slices for serving

1 garlic clove, finely chopped

1 medium-size ripe avocado, chopped (about ¾ cup)

Directions at babywalls.net

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