Blackstrap Steaks With Caramelized Onions

• 4 boneless chuck eye steak (ranch steak) or 4 beef shoulder center steaks steaks, cut 3/4 inch thick (ranch steak)
• 14 cup molasses
• 2 tablespoons Worcestershire sauce
• 1 tablespoon balsamic vinegar
• salt
• fresh basil sprig (optional)
• 1 12 cups chopped sweet onions
• 34 cup chopped red bell pepper
• 2 tablespoons thinly sliced fresh basil
• 2 tablespoons toasted pine nuts
• 1 tablespoon balsamic vinegar
• 12 teaspoon black pepper

1. To prepare Caramelized Onions, spray medium nonstick skillet with nonstick cooking spray.
2. Heat over medium to medium-high heat until hot.
3. Add onion; cook 5 to 7 minutes, stirring frequently.
4. If necessary, re-spray skillet with cooking spray.
5. Add bell pepper; continue cooking 3 to 5 minutes or until onions are browned and bell pepper is crisp-tender, stirring frequently.
6. Stir in sliced basil, pine nuts, 1 tablespoon vinegar and black pepper.
7. Season with salt, as desired; keep warm.
8. Meanwhile combine molasses, Worcestershire sauce and 1 tablespoon vinegar in small bowl.
9. Heat second large nonstick skillet over medium heat until hot.
10. Season steaks with black pepper.
11. Place steaks in pan; cook 9 to 11 minutes for medium rare to medium doneness, turning occasionally and brushing with molasses mixture during last 3 to 4 minutes of cooking.
12. Season steaks with salt, as desired; serve with caramelized onions.
13. Garnish with basil sprigs, if desired.

beef shoulder center, molasses, worcestershire sauce, balsamic vinegar, salt, fresh basil, sweet onions, red bell pepper, fresh basil, nuts, balsamic vinegar, black pepper

Taken from www.food.com/recipe/blackstrap-steaks-with-caramelized-onions-281344 (may not work)