Served With Red Bean TexMex Rice!
Difficulty: Easy
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| A Flavorful Topping To Any Grilled Meat! |
Ingredients
4 Delmonico or Ribeye Steaks
2 1/2 cups onions, sliced in rings, thinly
2 tbsp garlic, minced
1 tsp sugar
2 tbsp butter
1 tbsp olive oil
1 shot Kentucky Bourbon
salt
pepper
Directions
Preheat outdoor grill, bring steaks to room temperature and season with salt and pepper. Grill steaks to your liking. As you grill the steaks, in a large frying pan on medium heat; add butter, oil, onions, garlic and sugar. Sauté on medium heat until onions wilt down and start to caramelize, around 30 minutes, Pull pan away from heat and add shot of whisky to the onions, return to heat for a few more minutes; season with salt and pepper to taste. When steaks are done, set aside for at least 5-10 minutes for the juices to remain in the steak. Serve with Bourbon caramelized onions on top of steak.
Red Bean TexMex Rice
Ingredients
2 cups Texmati Rice
4 cups chicken broth
1 cup canned dark kidney beans, drained, rinsed
1 small can, grilled green chilies, chopped
2 tbsp fresh cilantro, minced
1 tbsp garlic, puree
salt
pepper
1 cup shredded cheddar cheese for garnish
1/4 cup green onions, sliced for garnish
Directions
Place in a large pot with cover, add all the ingredients, except for the garnishes. On medium heat bring to a broil, reduce heat to low and place cover on top. Cook rice for 20-25 minutes until liquid is all absorbed. Turn off heat and let steam for additional 15 minutes before serving. Garnish with shredded cheese and green onions.
Serves 4
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