| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Meats |
|
Beans & pea, Family & fr |
4 |
Servings |
INGREDIENTS
| 2 |
sl |
Bacon; thick-cut, diced |
| 1 |
lg |
Yellow bell pepper; cut into 1/2" cubes |
| 1 |
md |
Red onion; finely chopped |
| 15 |
oz |
Pinto beans; drained |
| 1/3 |
c |
Barbecue sauce |
| 1/4 |
c |
Water |
| 1/2 |
c |
Mayonnaise |
| 1/2 |
c |
Sour cream |
| 1 |
tb |
Cider vinegar |
| 1 |
tb |
Poppy seeds |
| 1 |
tb |
Sugar |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1 |
lb |
Coleslaw; package mix |
| 1 |
tb |
Olive oil |
| 4 |
|
Beef strip steaks; boneless |
| 1 |
tb |
Chili powder |
INSTRUCTIONS
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@wf.net> on Apr 16, 1998
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