Serves: 4
Recipe By: Tabasco Brands
4 rib eye steaks, about 1" thick each
6 tablespoons Tabasco Brand Chipotle Pepper Sauce
2 cloves garlic -- crushed
1/2 teaspoon dried oregano
1 1/2 tablespoons olive oil or vegetable oil
Kosher salt to taste
ONIONS:
2 teaspoons olive oil
2 red or yellow onions -- sliced 1/4" thick
1/2 teaspoon sugar
1/2 cup beef broth
2 tablespoons Tabasco Brand Chipotle Pepper Sauce
Kosher salt to taste
In a small bowl, combine the 6 tablespoons Chhipotle sauce with the garlic and oregano. Coat steaks on both sides with the mixture; place in a single layer in a shallow non-reractive baking pan or roasting pan. Cover tightly and refrigerate up to 8 hours.
Heat the 1-1/2 tablespoons oil in a large heavy skillet (preferably cast iron). Add the steaks and cook to medium rare, asbout 6-7 minutes total,. turning only once. Transfer steaks to a warm platter and keep warm.
Add the 2 teaspoons oil to the hot skillet and saute the onions and sugar until onions are nicely caramelized, about 5 minutes. Season with salt and stir in broth and the 2 tablespoons Chipotle sauce. Scrape up browned bitrs from skillet.
Serve steaks topped with onions and garnished with chopped fresh cilantro.
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Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved