Blackstrap Steaks with Caramelized Onions

• 40 min
• 4 SERVINGS
• 410 Cal
• 36 g Protein

Ingredients:

• 4 beef Chuck Eye or Ranch Steaks, 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)

• 1-1/2 cups chopped sweet onion
• 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

Cooking:

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 sliced basil, pine nuts, 1 tablespoon vinegar and black pepper. 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 (ranch steaks, 8 to 11 minutes) for medium rare (145°F) to medium (160°F) 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.