Recipe: Blackstrap Steaks with Caramelized Onions

BLACKSTRAP STEAKS WITH CARAMELIZED ONIONS

FOR THE CARAMELIZED ONION RELISH:
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
2 tablespoons balsamic vinegar, divided use
Salt
FOR THE STEAKS:
1/4 cup molasses
2 tablespoons Worcestershire sauce
1/2 teaspoon black pepper
4 boneless beef chuck eye or beef shoulder center steaks (ranch steak), cut 3/4 inch thick (about 6 oz. each)
1 tablespoon balsamic vinegar
Fresh basil sprigs (optional garnish)

TO PREPARE THE CARAMELIZED ONION RELISH:
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.

TO PREPARE THE STEAKS:
Meanwhile combine molasses, Worcestershire sauce and the remaining 1 tablespoon vinegar in small bowl.

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.

TO SERVE:
Season steaks with salt, as desired; serve with caramelized onions. Garnish with basil sprigs, if desired.

Makes 4 servings
From Patricia Schroedl, Wisconsin
Market Basket Category, 2005 National Beef Cook-Off
Source: American's Beef Producers