Search Results : Chipotle Ribeyes with Smoky Caramelized Onions

• 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
  

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.