Grilled Peppery Steaks & Beans
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| Grilled Peppery Steaks & Beans |
4 beef Porterhouse or T-Bone steaks,
cut 1 inch thick (approximately 1 pound each)
1 tablespoon crushed garlic
1 teaspoon pepper
Beans
4 slices bacon, cut 1/2-inch pieces
1 medium onion, finely chopped
1 green bell pepper, finely chopped
2 cans (15 ounces each) pinto beans,
rinsed and drained
3/4 cup prepared hickory barbecue
sauce
In small bowl, combine garlic and
pepper; press into both sides of beef steaks. Place steaks on grid over medium,
ash-covered coals. Grill steaks, uncovered, 14 to 16 minutes for medium rare to
medium doneness, turning occasionally.
Meanwhile, in large skillet, cook
bacon over medium-low heat until crisp, stirring occasionally. Remove from
skillet; drain on paper towels. Remove all but 2 tablespoons drippings from skillet.
Add onion and bell pepper; cook and stir over medium heat 4 to 5 minutes. Stir
in beans and barbecue sauce. Cover and cook 5 minutes. Stir in bacon.
Serve steak with beans.
Makes 4 to 8 servings
