Spicy Western Beef Steaks
with Cowboy Beans
Makes 6 servings
1 - cup ketchup
1/2 - cup cider vinegar
1/2 - cup water
3 - Tablespoon brown sugar packed
1 - Tablespoon Worcestershire sauce
1 - teaspoon hot pepper sauce
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 oz.) kidney beans, drained
1 - can (15 to 16 oz.) pinto beans, drained
1 - Tablespoon brown sugar packed
In medium saucepan, add ketchup, cider vinegar, water,
brown sugar, Worcestershire sauce, and hot pepper sauce.
and bring to a boil.
Reduce heat and simmer 10 minutes.
Refrigerate 3/4 cup for beans.
Refrigerate 1/4 cup for
Cool remaining sauce for marinade.
Place beef steaks and cooled sauce in food-safe plastic
bag and turn to coat.
Close bag and marinate in refrigerator
6 hours or as long as overnight, turning occasionally.
Cook bacon in large skillet until crisp. Remove and
crumble the bacon.
Set aside the bacon.
Discard all but 2
Add onion, bell pepper and
Over medium heat, stir and cook for stir 5 minutes. Stir in
bacon, beans, 3/4-cup sauce and sugar; heat through.
Prepare a medium fire in your grill.
From the marinade, remove steaks and discard marinade.
Place steaks on grid over medium, ash-covered coals.
uncovered, for 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.
Serve with beans.
Mix the ingredients at home and wrap in plastic wrap.
Then place in plastic container and cover.
Put container in ice chest to keep cool.
Cook on the grill just as you would do at home.