Recipe: Grilled T-bone Steak With Grilled Red Onions, Red Beans, Sweet and Hot Chiles
- Texas Style BBQ Sauce With Beans
- 3 tablespoons vegetable oil
- 1 medium onion, minced
- 1 clove garlic, minced
- 1/4 green bell pepper, stemmed, seeded and minced
- 1/2 cup ketchup
- 1/2 cup tomato sauce
- 1 cup water
- 3 tablespoons cider vinegar (or more to taste)
- 3 tablespoons Worcestershire sauce
- 2 tablespoons lemon juice
- 2 tablespoons pineapple juice
- 1/2 teaspoon liquid smoke
- 2 tablespoons molasses
- 4 tablespoons dark brown sugar
- 2 tablespoons Dijon mustard
- 1 teaspoon black pepper
- 1 teaspoon Old Bay spice mix
- 1 heaping tablespoon Chipotle peppers in Adobo sauce (or more if you want more heat)
- 4 cans cooked pinto beans (or ½ pound dry pigeon beans, cooked according to package directions)
- Grilled Steak
- 3 T-bone steaks, 1 1/2-pounds each, cut 1 1/2-inches thick
- 4 large sweet red onions, peeled, cut in 1/4-inch slices
- 4 green frying peppers, halved and seeded
- 4 red frying peppers, halved and seeded
- 4 hot chiles (or thin red chili peppers)
- 4 jalepeno peppers (or hot yellow banana peppers)
- 1/4 cup cilantro, finely chopped
For the sauce:
Heat the oil in a large nonreactive saucepan over medium heat. Add onion, garlic and bell pepper, and sauté until soft.
Stir in ketchup, tomato sauce, 1 cup water, cider vinegar, Chipotle pepper and all other remaining ingredients. Bring to a boil while stirring so sauce does not scorch. Reduce heat to low and simmer, uncovered, until thickened, about 15 to 25 minutes. Stir to prevent scorching. If sauce becomes too thick, add a little water. Remove from heat and taste; sauce should be highly seasoned. Transfer sauce to a clean saucepan and add prepared beans and mix thoroughly.
For the steak:
Light a charcoal fire or turn gas grill to highest setting. In a bowl, toss onions and peppers with a light sprinkling of olive oil, salt and pepper. Grill until nicely charred and soft. When done, set aside and sprinkle with freshly chopped cilantro.
Season the steaks heavily with salt and pepper and grill until desired temperature, about 8 minutes per side. Let rest 5 minutes before serving.
To serve, top each steak with peppers and onions. Serve hot beans and BBQ sauce on the side.
Sauce should be made first, before preparing steak. If time permits, do this the night before your meal,as beans will take on better flavor.
The best choices are T-bone or porterhouse steak. Have steaks cut no less than 1 1/2-inches thick, leaving enough fat for maximum flavor.