Blackstrap Steaks with Caramelized Onions
Marinating Time: 0 min
Prep & Cook Time: 40 min
Yield: 4 servings
Ingredients
4 boneless beef chuck eye or beef shoulder center steaks steaks (ranch steak), cut 3/4 inch thick (about 6 ounces each)
1/4 cup molasses
2 tablespoons Worcestershire sauce
1 tablespoon balsamic vinegar
Salt
Fresh basil sprigs (optional)
Carmelized Onion Relish:
1-1/2 cups chopped sweet onion
3/4 cup chopped red bell pepper
1 tablespoon balsamic vinegar
1/2 teaspoon black pepper
2 tablespoons thinly sliced fresh basil
2 tablespoons toasted pine nuts
Salt
Directions
1. To prepare Caramelized Onions, spray medium nonstick skillet with nonstick cooking spray. Heat over medium to medium-high heat until hot. Add onion; cook 5 to 7 minutes, stirring frequently. If necessary, re-spray skillet with cooking spray. Add bell pepper; continue cooking 3 to 5 minutes or until onions are browned and bell pepper is crisp-tender, stirring frequently. Stir in chopped basil, pine nuts and 1 tablespoon vinegar. Season with salt, as desired; keep warm.
2. Meanwhile combine molasses, Worcestershire sauce and 1 tablespoon vinegar in small bowl.
3. Heat second large nonstick skillet over medium heat until hot. Season steaks with black pepper. Place steaks in pan; cook 9 to 11 minutes for medium rare to medium doneness, turning occasionally and brushing with molasses mixture during last 3 to 4 minutes of cooking.
4. Season steaks with salt, as desired; serve with caramelized onions. Garnish with basil sprigs, if desired.
Tips
Four beef top blade steaks (flat iron), about 7 to 8 ounces each, may be substituted for beef chuck eye or shoulder center steaks. Cook 13 to 15 minutes for medium-rare to medium doneness, tuning once.
Coarsely chopped toasted walnuts may be substituted for pine nuts. To toast nuts, spread in single layer on metal baking sheet. Bake in 350°F oven 3 to 5 minutes or until lightly browned, stirring occasionally. (Watch carefully to prevent burning.) Set aside to cool.
Credit
Patricia Schroedl, WI - www.beefcookoff.org
