Chipotle Ribeyes with Smoky Caramelized Onions
![Recipe uses Chipotle Sauce](https://www.tabasco.com/wp-content/uploads/2022/08/Chipotle_CGI_Bottle_1000x2000-100x200.png)
Chipotle Sauce
Servings:
Makes 4 servings.
![Chipotle Ribeyes with Smoky Caramelized Onions](https://www.tabasco.com/wp-content/uploads/2017/04/3867-259x180.jpg 259w,https://www.tabasco.com/wp-content/uploads/2017/04/3867-518x360.jpg 518w,https://www.tabasco.com/wp-content/uploads/2017/04/3867-777x540.jpg 777w,https://www.tabasco.com/wp-content/uploads/2017/04/3867.jpg 840w)
Ingredients
![TABASCO® Chipotle Pepper Sauce](https://www.tabasco.com/wp-content/uploads/2022/08/Chipotle_CGI_Bottle_500x1000-250x500.png 250w,https://www.tabasco.com/wp-content/uploads/2022/08/Chipotle_CGI_Bottle_500x1000.png 500w,https://www.tabasco.com/wp-content/uploads/2022/08/Chipotle_CGI_Bottle_500x1000-100x200.png 100w)
4 (1-inch-thick) boneless ribeye or strip steaks
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.