Chipotle Peppered Steak
with Smoky Caramelized Onions
(Bistec Enchipotlada)

by Rick Bayless

Makes 4 servings

4 boneless ribeye or strip steaks (or 2 T-bone or Porterhouse steaks),
each about 1-inch thick
8 tablespoons Tabasco brand chipotle pepper sauce, divided
2 cloves garlic, crushed
1/2 teaspoon dried oregano
1-1/2 tablespoons olive or vegetable oil
Salt to taste, about 1/2 teaspoon
2 medium red onions, thinly sliced
1/2 teaspoon sugar
1/2 cup beef broth or heavy cream
Chopped cilantro or parsley for garnish

Coat steaks with mixture of 6 tablespoons Tabasco chipotle pepper sauce, crushed garlic and oregano; cover. Refrigerate 1 hour or up to 8 hours.

Heat large nonstick skillet until hot. Add oil, then steaks; sprinkle with salt. Cook, turning once, to medium rare, about 6 to 8 minutes.

Remove steaks from pan; keep warm. Add onions and sugar to pan; cook until onions are caramelized, about 5 minutes. Stir in broth, remaining 2 tablespoons Tabasco chipotle pepper sauce and 1/2 teaspoon salt. Scrape browned bits from bottom of pan; boil until slightly thickened.

Serve steaks topped with caramelized onions. Garnish with cilantro, if desired.