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  • 1/2 cup sugar
  • 3 cup onions, finely chopped
  • 2 tsp. jalapeno chile, minced
  • 2 cup chicken broth
  • 3/4 tsp. salt
  • 1 tbsp. dry sherry
  • 1 green pepper
  • 1/4 cup red wine vinegar
  • Source Customer Submission


Heat broiler, or prepare grill. Broil or grill green pepper turning occasionally until charred all over (10-15 minutes). Place in paper or plastic bag until just cool enough to handle. When the green pepper is cooled remove the skin, seeds, and membranes. Coarsely chop. Reserve half of the pepper for another use and transfer the other half of the chopped pepper into a blender with the vinegar and Hot Fanny Sauce. Blend together until smooth. Transfer all to a clean saucepan. Hot Fanny Sauce: Heat sugar in a large saucepan over medium heat stirring frequently until caramelized and the color is a deep-amber (6-8 minutes). Stir in onions and jalapeno. Stir mixture occasionally over medium-high heat until onions are very soft and browned (10-20 minutes). Stir in chicken broth and salt. Bring to a boil. Boil until reduced to about 2 cups (approximately 15 minutes). Stir in sherry and cook for 1 more minute. Sprinkle on six 12 oz. Ribeye Steaks, 1 ¼ inch thick with salt and freshly ground pepper. Broil or grill 4 to 5 minutes per side for medium-rare. Let stand 10 minutes. Cut across the grain into ¼ inch slices and arrange on platters. Serve with sauce. Type of Meat/Cut: Ribeye Steak