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Preparation facts
Yield: 6 servings
Ingredients
2 boneless beef chuck shoulder steaks, cut 1 inch thick (about 2 pounds)
4 slices bacon
1 cup finely chopped onion
1/2 cup finely chopped green bell pepper
1 clove garlic, minced
1 can (15 to 16 ounces) each kidney and pinto beans, drained
1 Tbs packed brown sugar
Western BBQ Sauce:
1 cup ketchup
1/2 cup each cider vinegar and water
3 Tbs packed brown sugar
1 Tbs Worcestershire sauce
1 tsp hot pepper sauce
Directions
Combine sauce ingredients in medium saucepan; bring to a boil. Reduce heat; simmer 10 minutes. Refrigerate 3/4 cup for beans. Refrigerate 1/4 cup for basting. Cool remaining sauce for marinade.
Place beef steaks and cooled sauce in food-safe plastic bag; turn to coat. Close bag; marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
Cook bacon in large skillet until crisp; crumble. Discard all but 2 tablespoons drippings. Add onion, bell pepper and garlic; cook and stir over medium heat 5 minutes. Stir in bacon, beans, 3/4 cup sauce and sugar; heat through.
Remove steaks; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 16 to 20 minutes for medium rare to medium doneness, turning occasionally. Brush both sides with 1/4 cup sauce during last 5 to 6 minutes. Carve into thin slices. Serve with beans.
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
