RH Staff

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 with slices of red onion.

Photo Credit: McIlhenny/Tabasco