Cowboy steaks with ranch beans and slaw
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | slices | Bacon; thick-cut, diced |
| 1 | large | Yellow bell pepper; cut into 1/2\" cubes |
| 1 | medium | Red onion; finely chopped |
| 15 | ounces | Pinto beans; drained |
| ⅓ | cup | Barbecue sauce |
| ¼ | cup | Water |
| ½ | cup | Mayonnaise |
| ½ | cup | Sour cream |
| 1 | tablespoon | Cider vinegar |
| 1 | tablespoon | Poppy seeds |
| 1 | tablespoon | Sugar |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 1 | pounds | Coleslaw; package mix |
| 1 | tablespoon | Olive oil |
| 4 | Beef strip steaks; boneless | |
| 1 | tablespoon | Chili powder |
Directions
BEANS
SLAW
STEAKS
1. Beans: In medium saucepan, cook bacon over medium-high heat 3 to 4 minutes, stirring until brown and crisp. Add half the yellow pepper and half the red onion; saute 3 minutes, until onion is translucent. Stir in the beans, barbecue sauce and water; simmer 3 minutes. Remove from heat; cover, keep warm.
2. Slaw: Meanwhile, in serving bowl, whisk mayonnaise, sour cream, vinegar, poppy seeds, sugar, salt and pepper. Add coleslaw mix and remaining yellow pep and red onion; toss.
3. Steaks: In large skillet, heat oil over high heat. Rub steaks all over with chili powder. When oil is hot, add steaks; cok 2 minutes per side for medium-rare, 3 minutes per side for medium and 4 - 5 minutes per side for well-done. Serve with beans and slaw.
Recipe by: McCall's, Page 143, Sept. 1997 Posted to MC-Recipe Digest by Barb at PK <abprice@...> on Apr 16, 1998