Chipotle Ribeyes with Smoky Caramelized Onions

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Chipotle Ribeyes with Smoky Caramelized Onions

Ingredients

  • 4 (1-inch-thick) boneless ribeye or strip steaks
  • 6 tablespoons TABASCO® brand Chipotle Pepper Sauce, divided
  • 1 1/2 tablespoons olive oil
  • Salt
  • 1 large sweet onion, thinly sliced
  • 1/2 teaspoon sugar
  • 1/2 cup beef broth
  • Sliced avocado or chopped parsley for garnish

Preparation

Coat steaks with 4 tablespoons of the TABASCO® Chipotle Sauce; cover and refrigerate at least 1 hour, or up to 8 hours.

Heat oil in a large nonstick skillet over medium-high heat until hot. Add steaks and sprinkle with salt to taste. Cook 6 to 8 minutes for medium rare, turning once.

Remove steaks from pan; keep warm. Add onion and sugar to pan and cook until onion is nicely caramelized, about 5 minutes. Stir in broth, remaining 2 tablespoons TABASCO® Chipotle Sauce and 1/4 teaspoon salt; scrape any browned bits from bottom of pan and boil until slightly thickened, about 2 minutes.

Serve steaks topped with caramelized onions; garnish with avocado or parsley.

Makes 4 servings.

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