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Beef chuck steaks marinated and basted
with a spicy western barbecue sauce and served with a side of
savory, bacon and barbecue flavored beans.
Spicy Western Beef
Steaks with Cowboy Beans
- Western BBQ Sauce:
1 cup ketchup
1/2 cup each cider vinegar and water
3 tablespoons packed brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce
-
- 2 boneless beef chuck shoulder steaks,
cut 1-inch thick (about 2 pounds)
-
- Cowboy Beans
4 slices bacon
1 cup finely chopped onion
1/2 cup finely chopped green bell pepper
1 clove garlic, minced
2 (15 to 16-ounce) cans each kidney and pinto beans, drained
1 tablespoon packed brown sugar
- 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.
Makes 6 servings.
Recipe and photograph provided courtesy
of the Beef Industry Council.
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