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Chipotle Peppered Steak w/smoky carmelized onions

Submitted by: Mary on 03/03/2003
3592 views
2.41 avg rating
130 votes
 
 
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Ingredients

4 - 1 lb strip or ribeye steaks, or 2 Porterhouse or T-bone about 1 inch thick

8 T Tabasco chipotle pepper sauce, divided

2 Cloves garlic, crushed

1/2 t dried oregano

1 1/2 T olive oil


Salt, to taste

2 Medium red onions, thinly sliced

1 Packet Equal or Splenda

1/2 C Heavy cream

Chopped cilantro for garnish


Directions

Coat steaks with a mixture of 6 T Tabasco chipotle sauce, crushed garlic, and oregano. Cover and refrigerate 1 hour or as long as 8 hours.



Heat large non-stick skillet until hot. Add oil, then the steaks; sprinkle well with salt. Cook, turning once, to medium rare, 6 to 8 minutes.



Remove steaks from pan, keep warm. Add onions and Equal or Splenda to the pan and cook until onions are nicely carmelized, about 5 minutes. Stir in cream, remaining 2 T Tabasco chipotle sauce and 1/2 t salt; scrape any browned bits from the bottom of pan and simmer until slightly thickened.



Serve steaks topped with carmelized onions; sprinkle with chopped cilantro.



NOTE: Steaks may also be grilled over medium-hot fire. Use oil to cook onions as directed above.

Servings

4

Calories

5

Time to prepare

30 minutes

Difficulty

Average
 

Comments

Serve a southwestern type salad with a creamy lime dressing to compliment these steaks.
 
 
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