Ribeye Steaks with Glazed Sweet Onions
- In a small bowl combine salt, pepper, and mustard seeds; divide mixture in half. Rub half of the mustard mixture onto one side of the steaks; set aside.
- In a large skillet heat olive oil; add onion and garlic. Cook and stir over medium heat about 5 minutes or until onion is tender. Add red sweet pepper and jalapeno pepper; cook and stir for 1 minute more. Add balsamic vinegar, brown sugar, sage, and remaining half of the mustard mixture; cook and stir for 1 minute more. Cover and keep warm.
- Meanwhile, for a charcoal grill, grill steaks on the rack of an uncovered grill directly over medium coals until desired doneness, turning once halfway through grilling. Allow 11 to 15 minutes for medium-rare and 14 to 18 minutes for medium. (for a gas grill, preheat grill. Reduce heat to medium. Place steaks on rack over heat. Cover; grill as above.) Serve with onion mixture. Makes 4 servings.
From the Test Kitchen
*Test Kitchen Tip:
Because chili peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. Wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands well with soap and water.
Nutrition Facts (Ribeye Steaks with Glazed Sweet Onions)
- Per serving:
- 320 kcal ,
- 14 g fat
- (4 g sat. fat ,
- 81 mg chol. ,
- 575 mg sodium ,
- 8 g carb. ,
- 1 g fiber ,
- 38 g pro.