Black Pepper and Molasses-Glazed Strip Steaks with Roasted Shallots

This was a simple, delicious steak recipe. The glaze is full of flavor, and amazingly, pairs well with A&W Root Beer. The shallots were a bit of an afterthought, and work out well; they became wonderfully soft and sweet from their time in the oven.

This is another one of those sauces you'd want to just take a spoon to, but don't! It would likely kill you from the caloric content.

GLAZE
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
1 tablespoon ginger, peeled and grated
¼ cup dark rum
1 cup molasses
3 cups orange juice
3 tablespoons freshly ground black pepper
kosher salt

STEAKS
2 x 6 ounce beef strip steaks
1 tablespoon olive oil
kosher salt

ROASTED SHALLOTS
8 shallot, peeled, head and tail end removed
1 tablespoon vegetable oil
1 cup chicken stock
salt and pepper

GLAZE
Heat the oil in a small saucepan over medium-high heat until almost smoking, and cook the onion until soft, 4 to 5 minutes, Add the garlic and ginger root and cook an additional 2 minutes, Add the rum and reduce until completely dry. Add the molasses, orange juice, and pepper, season with salt, and cook until reduced to 1 cup, 15 to 20 minutes. Let cool at room temperature, May be refrigerated, covered for 1 day; use at room temperature. Makes about 1 cup.

STRIP STEAKS
Preheat a gas or charcoal grill to medium. Brush the meat with olive oil and season with salt. Grill until well seared on one side, 4 minutes, turn over, and baste with the Molasses Glaze. Continue grilling for 3 minutes, turn over, baste, and grill for 2 to 3 minutes more (a total of 10 minutes), for medium rare. Let rest for 10 minutes; then slice into 8 steaks.

SHALLOTS
Heat the oil in a double-bottomed pan and place the shallots inside. The shallots should just cover the bottom of the pan, there should not be any free space, neither should they be on top of each other. Fry until colored on all sides and pour away the oil, then add the chicken stock. Simmer on the stove until the jus has reduced, then cover and place in the oven.

Braise until they are cooked well at 350°F, for approximately 45 minutes.