Garlic Balsamic Brown Sugar Steaks

Garlic Balsamic Brown Sugar Steaks


  •  3clovesgarlic(minced)
  •  3tablespoonschili powder
  •  2teaspoonsground cumin
  •  2teaspoonsground coriander
  •  1teaspoongranulated sugar
  •  1teaspoonsalt
  •  1¼poundsboneless chuck steaks(trimmed of fat)
  •  1tablespoonvegetable oil
  •  2yellow onions(finely chopped)
  •  15ouncecan tomato sauce
  •  ½cupwater
  •  4ouncesMonterey Jack cheese(shredded, divided)
  •  4ouncessharp cheddar cheese(shredded, divided)
  •  ⅓cupchopped fresh cilantro
  •  ¼cupchopped canned pickled jalapeños
  •  126-inch corn tortillas


  1. In a small bowl, stir together the garlic, chili powder, cumin, coriander, sugar and salt.
  2. Heat the oil in a Dutch oven over medium-high heat until shimmering. Sprinkle the meat with salt and cook until browned on both sides, about 6 to 8 minutes. Remove the meat to a plate.
  3. Reduce the heat to medium, add the onions to the pot and cook until golden brown, about 5 minutes. Stir in the garlic mixture and cook until fragrant, about 1 minute. Add the tomato sauce and water and bring to a boil. Return the meat and any accumulated juices to the pot, cover, reduce the heat to low, and simmer until the meat is tender and can be broken apart easily, about 1½ hours.

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