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
2 (15 to 16-ounce) cans each kidney and pinto beans, drained
1 tablespoon packed brown sugar
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
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.
