Ok, I admit it. I sometimes buy cheap steaks on sale. They make for a quick lunch. Since I work from home I can just toss them on the grill and in no time I’m chowing down. But let’s face it. Cheap steaks aren’t the same as not-cheap-steaks so I often add a bit of something to kick them up a bit. This jalapeno onion steak topping was so good I ended up making another batch to top some hamburgers later in the week. Sweet lightly-caramelized onions in a creamy sauce with just a little beat of jalapeno heat.
Next time I cook up some hot dogs I’m going to make another batch of this jalapeno onion steak and burger (and hot dog!) topping. It’ll really crank up any grilled hot dog or smoked sausage. There’s not a tremendous amount of heat, so don’t be afraid that the topping is too hot. It’s quite mellow and packed with great flavor.
Jalapeno Onion Steak and Burger Topping
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2 cups
- 2 teaspoon unsalted butter
- 2 medium sweet onions sliced thin
- 2 jalapenos sliced thin, seeds removed if desired
- 2 garlic cloves minced
- 1 tablespoon Worcestershire sauce
- 2 teaspoon sugar
- Kosher salt and freshly ground black pepper to taste
- 1/2 cup heavy cream
- 2 teaspoon apple cider vinegar
Melt the butter in a large skillet over medium heat.
Add the onions, jalapenos, garlic, Worcestershire sauce, sugar and salt and pepper to taste.
Cover and cook 15-20 minutes until the onions are softened and golden in color. Stir often.
Add the heave cream and stir. Cook for 2 more minutes.
Add the apple cider vinegar and season with salt and pepper to taste.
Stir and serve.
I don’t usually marinate my steaks. It just kinda depends on how I feel that day. Today, I wanted to turn a pretty standard steak into something completely not standard. This molasses chili steak marinade definitely did that. You get some sweet, but it’s not overwhelming at all. Not in the least. You get that great southwestern chili flavor. And hints of soy and rice vinegar. And best of all, you can still taste the steak. That’s why I bought one, ya know? I still want to taste meat, but I don’t mind making it a bit different.
Because of the molasses and brown sugar you have to keep the time the steak spends over direct heat to a minimum. That high heat will definitely give you a char quick. Just sear it off and then move it to indirect heat to finish cooking. Just before you cook up your steak, make a batch of my jalapeno and onion steak topping and keep it warm until you’re ready to slice into that tasty meat.
If you’re feeling in the mood for spicy, substitute hot chili powder, a little or a lot. Also try my Asian steak marinade.
For the perfect meat-and-potatoes meal side dish, make my roasted spiral potatoes.
Molasses Chili Steak Marinade
Prep Time 5 minutes
Total Time 5 minutes
- 1/4 cup brown sugar
- 1/4 cup molasses
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 teaspoons garlic powder
- 1 teaspoon dried ginger
- 1 tablespoon chili powder
- 1/4 teaspoon freshly ground black pepper
- 2 1 pound steaks
Whisk together all ingredients except for the steaks.
Pour marinade into the bottom of a large resealable container, or divided between two containers large enough to hold each steak.
Add steaks. Coat bottoms well then flip and coat other sides.
Cover and refrigerate for 1 hour, flipping the steaks every 15 minutes.
Cook as you normally would. Note that since the marinade contains molasses and brown sugar the steaks will char if left over high heat for very long. Sear your steaks over high heat then finish them over indirect heat to prevent burning.
Hoosier Momma’s Bloody Mary mix is mighty, mighty tasty. The spicy version is nice and spicy, just like we like it. Anita loves the mix in Bloody Marys. Me? I use it in cooking. That great spicy flavor really jazzes up any dish you use it in.
This is about the easiest way to add bold flavors to a steak. Just add some (or a lot) of Hoosier Momma’s Bloody Mary mix to any steak. Let it sit in the fridge for a few hours. Then, shake off all the excess marinade and toss it on the grill!
You can see the beautiful color of the Hoosier Momma Bloody Mary steak! Yummy! Hoosier Momma also has a Sriracha-flavored Bloody Mary mix. If you love Sriracha (like we do) use it instead for even more heat!
Also try my adobo ribeye steak with fried poblano strips. For more great Bloody Mary flavors, try my Bloody Mary wings.
Hoosier Momma Bloody Mary Steak
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Place steak in a resealable container.
Add enough Bloody Mary mix to cover the steak.
Flip the steak over and add more mix so that both sides are covered in yummy Bloody Mary mix.
Seal and refrigerate for at least 1 hour before cooking.
Fire up your grill for however you like to cook your steak. I cooked this one entirely over direct heat, but sometimes I sear my steaks over direct heat then move them to indirect heat to finish them.
Remove steak from the marinade and shake off (or gently scrape off with a knife) any excess marinade.
Cook steak as desired.