Yield: 12 servings.

12 8-oz. steaks, top blade

1½ lb. onions, red

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® Pepper Sauces, chopped onion, brown sugar, olive oil, vinegar, mustard and beef broth until well-blended.

Marinate steaks for at least one hour. Grill to order with slices of red onion.