Spicy Western Beef Steaks with Cowboy Beans
Recipe courtesy of the National Cattleman’s Beef
Association
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
Serving Size 1 serving
Calories 646
Calories from Fat 249 (39%)
% Daily Value*
42%Total Fat 27g
44%Saturated
Fat 8.9g
Polyunsaturated Fat 2g
Monounsaturated Fat 12.1g
35%Cholesterol 105mg
55%Sodium 1318mg
34%Potassium 1204mg
16%Total
Carbohydrate 49g
47%Dietary
Fiber 11.7g
Sugars 19g
Sugar Alcohols 0g
102%Protein 51g