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Spicy Western Steaks
with Cowboy Beans

2 boneless beef chuck shoulder steaks, cut 1-inch thick (about 2 lbs.)
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.) each kidney and pinto beans, drained
1 Tbsp. packed brown sugar

Western BBQ Sauce:
1 cup ketchup
1/2 cup each cider vinegar and water
3 Tbsp. packed brown sugar
1 Tbsp. Worcestershire sauce
1 tsp. hot pepper sauce

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 Tbsp. of 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 grill over medium heat. Grill, 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. Makes 6 servings.

 


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