BLACKSTRAP STEAKS WITH CARAMELIZED ONIONS
Patricia Schroedl, WI
Total preparation and cooking time: 40 minutes · Makes 4 servings.
|
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)
|
|
Caramelized 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
|
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.
Cook's Tip:
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.
Cook's Tip:
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.
For recipe images, please contact Megan Severs at 312.228.6824 or via e-mail
at megan.severs@ketchum.com.
When using this recipe, please credit with:
© Cattlemen's Beef Board and National Cattlemen's Beef Association or Courtesy Cattlemen's
Beef Board and National Cattlemen's Beef Association..