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Creekstone Farms Butcher Paper
Blackstrap Steaks with Caramelized Onions

Blackstrap Steaks with Caramelized Onions

This delicious recipe is easy to make and the caramelized onions really give some extra flavor to the steaks. The bell peppers and onions give lots of color to the dish and it's great served for large gatherings!


  • 4 boneless beef chuck eye or beef shoulder center steaks steaks (ranch steak), cut 3/4 inch thick (about 6 ounces each)                        
  • 1/4 cup molasses
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon balsamic vinegar
  • Salt
  • Fresh basil sprigs (optional)


Carmelized Onion Relish:

  • 1-1/2 cups chopped sweet onion
  • 3/4 cup chopped red bell pepper
  • 2 tablespoons thinly sliced fresh basil
  • 2 tablespoons toasted pine nuts
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon black pepper


* Total recipe time is 40 minutes and makes 4 servings.


  1. To prepare Caramelized Onions, spray medium nonstick skillet with nonstick cooking spray. Heat over medium to medium-high heat until hot. Add onion; 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 sliced basil, pine nuts, 1 tablespoon vinegar and black pepper. Season with salt, as desired; keep warm.
  2. Meanwhile combine molasses, Worcestershire sauce and 1 tablespoon vinegar in small bowl.
  3. 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 (145°F ) to medium (160°F ) doneness, turning occasionally and brushing with molasses mixture during last 3 to 4 minutes of cooking.
  4. Season steaks with salt, as desired; serve with caramelized onions. Garnish with basil sprigs, if desired.