Blackstrap Steaks With Caramelized Onions |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 4 |
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Beef, it's what's for dinner. Ingredients:
4 boneless chuck eye steak (ranch steak) or 4 beef shoulder center steaks steaks, cut 3/4 inch thick (ranch steak) |
1/4 cup molasses |
2 tablespoons worcestershire sauce |
1 tablespoon balsamic vinegar |
salt |
fresh basil sprig (optional) |
1 1/2 cups chopped sweet onions |
3/4 cup chopped red bell pepper |
2 tablespoons thinly sliced fresh basil |
2 tablespoons toasted pine nuts |
1 tablespoon balsamic vinegar |
1/2 teaspoon black pepper |
Directions:
1. To prepare Caramelized Onions, spray medium nonstick skillet with nonstick cooking spray.
2. 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.
3. Add bell pepper; continue cooking 3 to 5 minutes or until onions are browned and bell pepper is crisp-tender, stirring frequently. Stir in sliced basil, pine nuts, 1 tablespoon vinegar and black pepper.
4. Season with salt, as desired; keep warm.
5. Meanwhile combine molasses, Worcestershire sauce and 1 tablespoon vinegar in small bowl.
6. Heat second large nonstick skillet over medium heat until hot. Season steaks with black pepper.
7. 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.
8. Season steaks with salt, as desired; serve with caramelized onions. Garnish with basil sprigs, if desired.
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