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.
Comments (1)
Usage Guidelines.


My kids love this recipe! We like to cut the steaks into strips across the grain and thread onto skewers. Baste with the ketchup and hoisin sauce and let the kids cook their own over the firepit. We like to serve this with the pineapple salsa on top of rice. Yummy!