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Spicy Western Steaks
A real cowboy-style steak!

Prep: 20 minutes
Refrigerate: 6 hours to overnight
Cook: 20 minutes
Servings: Serves 4

2 lbs. boneless beef chuck shoulder or top round steak, cut 1 inch thick

Western BBQ Sauce:

1 cup ketchup

1/2 cup cider vinegar

1/2 cup water

3 Tbsp. packed brown sugar

1 Tbsp. Worcestershire sauce

1 tsp. hot pepper sauce

	In small saucepan, combine all sauce ingredients; bring to a boil. Reduce heat; simmer 10 minutes. Reserve 1/4 cup sauce for brushing on steaks while grilling; cover and refrigerate. Cool remaining sauce for marinade.
	Place beef steaks and marinade in plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours to overnigiht, turning occasionally.
	Remove beef from marinade; discard marinade. Place beef on grid over medium coals. Grill chuck shoulder steaks 14 to 19 minutes; top round steak 14 to 18 minutes, for medium-rare to medium doneness, turning once. Brush both sides of steaks with 1/4 cup reserved sauce during last 5 to 6 minutes of grilling.
	Trim fat from steaks; carve beef into thin slices.

Recipes and Cooking Data Courtesy of the Texas Beef Council