Yield: 12 servings. 12 steaks, top blade, 8 oz. each 1 1/2 lbs. red onions, cut into slices 24 oz. beer 2 Tbsp. Tabasco® brand Chipotle Pepper Sauce 1 Tbsp. Tabasco® brand Garlic Pepper Sauce 2 Tbsp. onion, chopped 2 Tbsp. brown sugar 4 oz. olive oil 8 oz. balsamic vinegar 2 Tbsp. Dijon mustard 6 oz. beef broth Mix beer, Tabasco® sauces, 2 Tbsp. chopped onion, brown sugar, olive oil, vinegar, mustard and beef broth until wellblended. Marinate steaks for at least one hour. Grill to order ...

Register to view this article

WhyRegisterfor FREE?

Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.