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.
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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