Blackstrap Steaks with Carmelized Onions --
Lean Cut
  • Total Recipe Time: 40 minutes
  • Makes 4 servings


  1. 4 beef Chuck Eye or Ranch Steaks, cut 3/4 inch thick (about 6 ounces each)
  2. 1/4 cup molasses
  3. 2 tablespoons Worcestershire sauce
  4. 1 tablespoon balsamic vinegar
  5. Salt
  6. Fresh basil sprigs (optional)
Carmelized Onion Relish:
  1. 1-1/2 cups chopped sweet onion
  2. 3/4 cup chopped red bell pepper
  3. 2 tablespoons thinly sliced fresh basil
  4. 2 tablespoons toasted pine nuts
  5. 1 tablespoon balsamic vinegar
  6. 1/2 teaspoon black pepper


  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.
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