Beef Chuck Eye Steaks are brushed with molasses and served with a caramelized onion relish. Got a hankering for a good steak? Try this recipe tonight.
Ingredients:
- 4 beef Chuck Eye or Ranch Steaks, 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)
- 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
Cooking:
- 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.
- Meanwhile combine molasses, Worcestershire sauce and 1 tablespoon vinegar in small bowl.
- Heat second large nonstick skillet over medium heat until hot. Season steaks with black pepper. Place steaks in pan; cook 9 to 11 minutes (ranch steaks, 8 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.
- Season steaks with salt, as desired; serve with caramelized onions. Garnish with basil sprigs, if desired.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips visit: https://www.beefitswhatsfordinner.com/cooking/determining-doneness
For more information on safe food handling and beef safety, see: https://www.beefitswhatsfordinner.com/cooking/food-safety
Nutrition:
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 405 Calories; 162 Calories from fat; 18g Total Fat (6 g Saturated Fat; 7 g Monounsaturated Fat;) 119 mg Cholesterol; 186 mg Sodium; 24 g Total Carbohydrate; 1.7 g Dietary Fiber; 36 g Protein; 8.6 mg Iron; 3.7 mg NE Niacin; 0.6 mg Vitamin B6; 2.8 mcg Vitamin B12; 12.1 mg Zinc; 33.8 mcg Selenium.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.
“Recipe/photo/information courtesy of Beef. It’s What’s For Dinner. www.BeefItsWhatsForDinner.com”
