Spicy Western Beef Steaks
with Cowboy Beans
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
garlic. 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.