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Categories:
beef shoulder center molasses Worcestershire sauce balsamic vinegar salt fresh basil sweet onions red bell pepper fresh basil nuts balsamic vinegar black pepper
Viewed: 100 - Published at: 2 years agoIngredients
- 4 boneless chuck eye steak (ranch steak) or 4 beef shoulder center steaks steaks, cut 3/4 inch thick (ranch steak)
- 14 cup molasses
- 2 tablespoons Worcestershire sauce
- 1 tablespoon balsamic vinegar
- salt
- fresh basil sprig (optional)
- 1 12 cups chopped sweet onions
- 34 cup chopped red bell pepper
- 2 tablespoons thinly sliced fresh basil
- 2 tablespoons toasted pine nuts
- 1 tablespoon balsamic vinegar
- 12 teaspoon black pepper
Method
- 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.
- Meanwhile combine molasses, Worcestershire sauce and 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.
- Season steaks with salt, as desired; serve with caramelized onions.
- Garnish with basil sprigs, if desired.
