Spicy Western Beef Steaks with Cowboy Beans
Makes 6 servings

Ingredients:

• Western BarBQ Sauce

  • 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

• Steak

  • 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

• 1 - can (15 to 16 oz.) kidney beans, drained

• 1 - can (15 to 16 oz.) pinto beans, drained

• 1 - Tablespoon brown sugar packed

Directions:

Western BarBQ Sauce

1. In medium saucepan, add ketchup, cider vinegar, water, brown sugar, Worcestershire sauce, and hot pepper sauce. 

2. Mix and bring to a boil. 

3. Reduce heat and simmer 10 minutes. 

4. Refrigerate 3/4 cup for beans. 

5. Refrigerate 1/4 cup for basting. 

6. Cool remaining sauce for marinade.

Steak

1.  Place beef steaks and cooled sauce in food-safe plastic bag and turn to coat. 

2. Close bag and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

Cowboy Beans

1. Cook bacon in large skillet until crisp. Remove and crumble the bacon. 

2. Set aside the bacon. 

3. Discard all but 2 tablespoons drippings. 

4. Add onion, bell pepper and garlic.  

5. Over medium heat, stir and cook for stir 5 minutes. Stir in bacon, beans, 3/4-cup sauce and sugar; heat through.

1. From the marinade, remove steaks and discard marinade. 

2. Place steaks on grid over medium, ash-covered coals. 

3. Grill, uncovered, for 16 to 20 minutes for medium rare to medium doneness, turning occasionally. 

4. Brush both sides with 1/4 cup sauce during last 5 to 6 minutes. 

5. 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.