Chipotle Peppered Steak With Smoky Caramelized Onions Recipe

ingredients

4 pounds strip, ribeye, Porterhouse or T-bone steaks about 1 inch thick
8 tablespoons Tabasco chipotle pepper sauce, divided
2 cloves crushed garlic
1/2 teaspoon dried oregano
1 1/2 tablespoon olive oil
salt, to taste
2 medium thinly sliced red onions
1 tablespoon sugar (or sugar substitute)
1/2 cup heavy cream
chopped cilantro for garnish

directions

Coat steaks with a mixture of 6 tablespoons Tabasco chipotle sauce, crushed garlic, and oregano. Cover and refrigerate 1 hour or as long as 8 hours.

Heat large non-stick skillet until hot. Add oil, then the steaks; sprinkle well with salt. Cook, turning once, to medium rare, 6 to 8 minutes.

Remove steaks from pan, keep warm. Add onions and sugar (or substitute) to the pan and cook until onions are nicely caramelized, about 5 minutes. Stir in cream, remaining 2 tablespoons Tabasco chipotle sauce and 1/2 t salt; scrape any browned bits from the bottom of pan and simmer until slightly thickened.

Serve steaks topped with caramelized onions; sprinkle with chopped cilantro.

nutrition data

Nutritional data has not been calculated yet.