* Exported from MasterCook *

      Chipotle Peppered Steak With Smoky Carmelized Onions - 5 Carbs

Recipe By     :Recipe courtesy Dana Carpender
Serving Size  : 4     Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             pounds  strip, ribeye,  Porterhouse or T-bone
                        steaks about 1 inch thick
  8        tablespoons  Tabasco chipotle pepper sauce - divided
  2             cloves  crushed garlic
     1/2      teaspoon  dried oregano
  1 1/2    tablespoons  olive oil
                        salt to taste
  2             medium  thinly sliced red onions
  1             packet  Equal or Splenda
     1/2           cup  heavy cream
                        chopped cilantro for garnish

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.  Carbohydrates Per Serving: 5.

NOTE: Steaks may also be grilled over medium-hot fire. Use oil to cook onions as directed above.  Serve a southwestern type salad with a creamy lime dressing to compliment these steaks.

Source:
  "© Hill Physicians Medical Group, Inc. 2004"
Copyright:
  "Copyright 2002 Television food network G.P., All Rights Reserved"

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Per Serving (excluding unknown items): 148 Calories; 16g Fat (95.8% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 41mg Cholesterol; 11mg Sodium.  Exchanges: 0 Grain(Starch); 0 Non-Fat Milk; 3 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0