4 beef strip loin or ribeye steaks, cut 1-inch thick
1 small white onion, coarsely chopped
1 small purple onion, coarsely chopped
3 green onions, chopped
2 jalapeños, seeded and chopped
2 T. oil
1/4 c. sugar
2 T. cider vinegar
1 tsp. Worcestershire sauce
1/4 tsp. each salt and black pepper
dash of ground cloves
Chop onions and jalapeño. Sauté in oil in a large saucepan over medium-low heat for 10 minutes or until tender, stirring occasionally. Stir in sugar and next five ingredients to sautéed onions. Cook onions 20 minutes over low heat, stirring occasionally.
Season steaks with pepper and place on grill over medium coals. Cook 9 to 12 minutes total, turning once. Remove steaks from grill. To serve, spoon onion mixture over each steak.
Serving suggestions: Blackeyed pea salad, grilled stuffed tomatoes and sourdough bread.
Variation: serve this recipe as a steak sandwich. Grill 1/2-inch thick strip loin steaks, place on toasted, oblong, French sourdough rolls. Top with warm onions.
From the January 1970 issue.