4 rib eye steaks, about 1" thick each
In a small bowl, combine the 6 tablespoons Chhipotle sauce with the garlic and oregano. Coat steaks on both sides with the mixture; place in a single layer in a shallow non-reractive baking pan or roasting pan. Cover tightly and refrigerate up to 8 hours.
Heat the 1-1/2 tablespoons oil in a large heavy skillet (preferably cast iron). Add the steaks and cook to medium rare, asbout 6-7 minutes total,. turning only once. Transfer steaks to a warm platter and keep warm.
Add the 2 teaspoons oil to the hot skillet and saute the onions and sugar until onions are nicely caramelized, about 5 minutes. Season with salt and stir in broth and the 2 tablespoons Chipotle sauce. Scrape up browned bitrs from skillet.
Serve steaks topped with onions and garnished with chopped fresh cilantro.
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved