Meat, Poultry, Pork

Serves  6

• 1 jar (12 ounces) Frontera Sweet and Smoky Barbecue Sauce
• 6 individual beef ribeye (or other tender) steaks, each 1-inch thick
• 1 large red onion, sliced 1/2-inch thick
• Several sprigs of cilantro, for garnish

1. Coat the steaks with 1/4 cup of the sauce in a glass dish. Let marinate, covered and refrigerated, while you are getting the grill hot (best not to let them marinate more than about 4 hours, because it will affect the color and texture of the meat).
2. Light a gas grill to medium or prepare a charcoal fire, letting the coals burn until they are covered with a gray ash and are medium-hot. Lay the steaks on the hottest portion of the grill and let them sear for 4 minutes on one side, then turn and finish on the other (3 to 5 minutes more for medium-rare).
3. While the steaks are cooking, brush or spray the onion slices with the remaining 1 tablespoon of oil. Arrange the slices on the grill around the steaks and cook, turning with a spatula, until lightly browned and crisp-tender, 6 to 8 minutes.
4. As the steaks and onions are done, heat the remaining sauce to a simmer. Serve steaks as soon as they come off the grill with a generous spoonful of the heated sauce and a topping of the onions. Garnish with sprigs of cilantro.