Blackstrap Steaks with Caramelized Onions

Blackstrap Steaks with Caramelized Onions

4 boneless chuck eye, shoulder or top blade steaks, cut 3/4 inch thick
1/4 cup molasses
2 Tbsp. Worcestershire sauce
1 Tbsp. balsamic vinegar
salt
fresh basil sprigs (optional)

Caramelized Onion Relish
1 1/2 cups chopped sweet onion
3/4 cup chopped red bell pepper
1 Tbsp. balsamic vinegar
1/2 tsp. black pepper
2 Tbsp. thinly sliced fresh basil
2 Tbsp. toasted pine nuts
salt

Instructions

To prepare Caramelized Onions, spray medium nonstick skillet with cooking spray. Heat over medium to medium-high heat until hot. Add onions; 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 chopped basil, pine nuts and add 1 Tbsp. vinegar. Season with salt as desired. Keep warm.

Meanwhile combine molasses, Worcestershire sauce and 1 Tbsp. 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.

Suggestions
Coarsely chopped toasted walnuts may be substituted for pine nuts. To toast nuts, spread in single layer on metal baking sheet. Bake in 350°F oven 3 to 5 minutes or until lightly browned, stirring occasionally. Watch carefully to prevent burning. Set aside to cool.