Blackstrap Steaks With Caramelized Onions

Beef, it's what's for dinner.

• Ready In: 18 mins
• Serves: 4

Ingredients

• Steaks

• 4  boneless  chuck eye steak (ranch steak) or 4  beef shoulder center steaks  steaks, cut 3/4 inch thick (ranch steak)
• 1⁄4 cup molasses
• 2  tablespoons Worcestershire sauce
• 1  tablespoon  balsamic vinegar
•  salt
•  fresh basil sprig (optional)

• Carmelized Onion Relish

• 1 1⁄2 cups  chopped sweet onions
• 3⁄4 cup  chopped red bell pepper
• 2  tablespoons  thinly sliced fresh basil
• 2  tablespoons  toasted pine nuts
• 1  tablespoon  balsamic vinegar
• 1⁄2 teaspoon black pepper

Directions

1. To prepare Caramelized Onions, spray medium nonstick skillet with nonstick cooking spray.
2. 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.
3. 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.
4. Season with salt, as desired; keep warm.
5. Meanwhile combine molasses, Worcestershire sauce and 1 tablespoon vinegar in small bowl.
6. Heat second large nonstick skillet over medium heat until hot. Season steaks with black pepper.
7. 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.
8. Season steaks with salt, as desired; serve with caramelized onions. Garnish with basil sprigs, if desired.