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Spicy Western Beef Steaks With Cowboy Beans

Total preparation and cooking time: 45 minutes (Marinating time: 6 hours or overnight)

Servings: 6

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 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

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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 gri11 over medium, ash-covered coals. Cook, 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.