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Blackstrap Steaks with Caramelized Onions

Beef Chuck Eye Steaks are brushed with molasses and served with a caramelized onion relish. Got a hankering for a good steak? Try this recipe tonight.

  • 40
    min
  • 4
    SERVINGS
  • 410
    Cal
  • 36 g
    Protein

Ingredients:

Carmelized Onion Relish:
  • 1-1/2 cups chopped sweet onion
  • 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

Cooking:

  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.

405 CALORIES

0 % *

6g SAT FAT

0 % DV **

36g PROTEIN

0 % DV

8.6 mg IRON

0 % DV

12.1 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 405 Calories; 162 Calories from fat; 18g Total Fat (6 g Saturated Fat; 7 g Monounsaturated Fat;) 119 mg Cholesterol; 186 mg Sodium; 24 g Total Carbohydrate; 1.7 g Dietary Fiber; 36 g Protein; 8.6 mg Iron; 3.7 mg NE Niacin; 0.6 mg Vitamin B6; 2.8 mcg Vitamin B12; 12.1 mg Zinc; 33.8 mcg Selenium.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.

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