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Spicy Western Beef Steaks
with Cowboy Beans

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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

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, 10to 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

Makes 6 servings

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