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.
Cook Time: 60 Minutes
Servings: 6
Ingredients: 20
Ingredients
Rub
Charro Beans
Preparation
-
Step 1
Combine Rub ingredients in a spice grinder. Pulse on and off until grind has sand-like consistency. Set aside.
Cooking Tip: You may substitute 1/8 teaspoon ground white pepper for 1/4 teaspoon white peppercorns.
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Step 2
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.
-
Step 3
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.
Cooking 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.
Nutrition Information
452 Calories
11.4g SAT FAT
34g PROTEIN
6 mg IRON
5 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 452 Calories; 219.6 Calories from fat; 24.4g Total Fat (11.4 g Saturated Fat; 0 g Trans Fat; 0.4 g Polyunsaturated Fat; 3.6 g Monounsaturated Fat;) 68 mg Cholesterol; 904 mg Sodium; 24 g Total Carbohydrate; 1.7 g Dietary Fiber; 34 g Protein; 6 mg Iron; 522 mg Potassium; 4.4 mg NE Niacin; 0.4 mg Vitamin B6; 1.9 mcg Vitamin B12; 5 mg Zinc; 9.1 mcg Selenium; 87.1 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, and Zinc; and a good source of Potassium, Selenium, and Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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