Rocky Mountain Grilled T-Bone Steaks with Charro-Style Beans
This recipe tastes great over the campfire or on your grill at home. Pepper-rubbed T-Bone Steaks are served with flavorful Charro-style beans.

Ingredients:
2 beef T-bone Steaks (1 inch thick)
Rub
1 tablespoon black peppercorns
1 teaspoon green peppercorns
1 teaspoon pink peppercorns
1/2 teaspoon garlic powder
1/2 teaspoon Himalayan sea salt
1/4 teaspoon white peppercorns
3 juniper berries

Charro Beans
1/2 pound pancetta, chopped
1/2 cup diced onion
2 teaspoons minced garlic
1 can (15-1/2 ounces) pinto beans, drained and rinsed
1 can (10-1/2 ounces) no-salt added Mexican-style diced tomatoes
2 fresh poblano chile peppers, fire-roasted, seeded, peeled and chopped
1/2 cup reduced-sodium beef broth
1 medium jalapeno pepper, diced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon roasted ground coriander
1/2 ounce 70% dark chocolate, broken into pieces

Cooking:
Combine Rub ingredients in a spice grinder. Pulse on and off until grind has sand-like consistency. Set aside.
Cook’s Tip: You may substitute 1/8 teaspoon ground white pepper for 1/4 teaspoon white peppercorns.
Preheat large cast iron skillet on medium-high heat for 5 minutes. Add pancetta; cook 7 to 10 minutes until crisp, stirring occasionally. Using a slotted spoon, remove pancetta; set aside. Pour excess oil from pan. Return same skillet to heat; add onion and garlic. Reduce heat to medium; cook 3 to 5 minutes until onions are translucent, stirring often. Stir in pancetta, beans, tomatoes, poblanos, broth, jalapeno, chili powder, cumin and coriander. Reduce heat to low; simmer 15 to 20 minutes, stirring occasionally. Add chocolate during last 5 minutes of cooking; stir until combined.

Meanwhile, press Rub evenly on steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 15 to 19 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove bones and carve steaks into slices. Serve with Charro Beans.
Cook’s Tip: To broil, place steaks on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 15 to 20 minutes for medium rare to medium doneness, turning once. Rest 5 to 10 minutes before slicing off of bone.

“Recipe/photo/information courtesy of Beef. It’s What’s For Dinner.  For more recipes Click here: www.BeefItsWhatsForDinner.com”

 

Nutrition:
452 CALORIES

23
% *

11.4g SAT FAT

55
% DV **

34g PROTEIN

68
% DV

6 mg IRON

35
% DV

5 mg ZINC

35
% DV