- 1 cup ketchup
- 1/2 cup cider vinegar
- 1/2 cup water
- 3 tablespoons packed brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot pepper sauce
- 2 pounds boneless beef chuck shoulder steaks, cut 1 inch thick
- 4 slices bacon
- 1 cup finely chopped onion
- 1/2 cup finely chopped green bell pepper
- 1 clove garlic, minced
- 1 (16 ounce) can kidney beans, drained
- 1 (16 ounce) can pinto beans, drained
- 1 tablespoon packed brown sugar
- Combine ketchup, vinegar, water, Worcestershire, and pepper sauce in medium saucepan; bring to a boil. Reduce heat; simmer 10 minutes. Refrigerate 3/4 cup for beans. Refrigerate 1/4 cup for basting. Cool remaining sauce for marinade.
- Place beef steaks and cooled sauce in food-safe plastic bag; turn to coat. Close bag; marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
- When finished marinating, preheat the grill. Cook the bacon in a large skillet until crisp; crumble. Discard all but 2 tablespoons drippings. Add onion, bell pepper and garlic; cook and stir over medium heat 5 minutes. Stir in bacon, beans, 3/4 cup sauce and sugar; heat through.
- Remove steaks; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 16 to 20 minutes for medium rare to medium doneness, turning occasionally. Brush both sides with 1/4 cup sauce during last 5 to 6 minutes. Carve into thin slices. Serve with beans.