Cowboy Steak & Beans


2 boneless beef chuck shoulder steaks, cut 1-inch thick (about 2-lb.)
4 slices Bacon
1 cup ketchup
1/2 cup cider vinegar
1/2 cup water
4 tablespoons brown sugar, packed, divided
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce
1 cup onion, finely chopped
1/2 cup green bell pepper, finely chopped
1 clove garlic, minced
1 can kidney beans, 15-oz., drained
1 can pinto beans, 15-oz., drained


Combine ketchup, vinegar, water, 3 tablespoons brown sugar, Worcestershire sauce and hot pepper sauce in medium saucepan and bring to a boil.
Reduce heat; simmer for 10 minutes.
Refrigerate 3/4 cup for beans and a  1/4 cup for basting.

Cool remaining sauce.
Place steaks and cooled sauce in resealable plastic bag and turn to coat well. Refrigerate 6 hours, turning occasionally.


When ready to prepare dinner, cook bacon in a large skillet over medium-high heat until crisp; remove from skillet, drain bacon on paper towels and then crumble.

Discard all but 2 tablespoons bacon drippings. Reduce heat to medium.
Add onion, bell pepper and garlic to skillet; cook for 5 minutes.
Stir in bacon, beans, 3/4 cup sauce and remaining 1 tablespoon brown sugar; heat through.
Keep warm.
Preheat grill to medium.
Remove steaks and discard marinade.
Grill, uncovered and turning occasionally, 16 to 20 minutes for medium rare to medium doneness (internal temp 150°F to 160°F).
Brush both sides with reserved 1/4 cup sauce during last 5 to 6 minutes.
Trim and discard fat.
Carve steaks into thin slices. Serve with beans.
**Remember to wash hands and surfaces before preparing food
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