| | Directions | Cube the steaks so they fit on a skewer. Mix steak cubes and all ingredients in a the freezer bag, except the onions and pepper. Chill in refrigerator 2 to 8 hrs. Put the steaks on a metal skewer. Be sure to put one or two cube(s) of steak on the pointed end so when you vacuum pack the steaks, you will not poke a hole in the bag. Put back in freezer bag and add onions and peppers. Shake or manipulate bag as to mix things up. (Note when you took steak cubes out to put on the skewer, there should have been some spices left in the bag. These left over spices will mix with the onions and peppers you add to the bag) Vacuum pack everything to marinate for a longer period. Freeze the bag.
When ready to grill, take bag out of freezer, and put in refrigerator for a 24 hour period. Take steaks on the skewer out of the bag and put on the grill. The onions and peppers can be added to the baked beans, either fried, or cooked in a skillet on the grill. |
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Prep Time: 10 minutes
Cook Time: 10 minutes
|  | | Ingredients | | - | | 2 pieces 2 freshly cut pieces of any kind of steak from a butcher |
| - | | 1 tablespoon cayenne pepper |
| - | | 1 cup barbecue sauce (your favorite) |
| - | | 2 bulbs garlic |
| - | | 2 tablespoons Texas Pete hot sauce (or your favorite) |
| - | | 4 tablespoons Worcestershire sauce |
| - | | 1 cup Anything else you want to add |
| - | | 4 cups chopped onions |
| - | | 1 cup chopped red peppers |
| - | | 1 can baked beans |
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