Grilled South of the Border Steak
Yield
6 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
beef, round steak
|
|
| ¼ | cup |
ketchup
|
|
| 1 | tablespoon |
worcestershire sauce
|
|
| ⅛ | teaspoon |
red hot pepper sauce
|
*
|
| 1 | can |
refried beans
|
*
|
| ¼ | cup |
cheddar cheese
shredded |
|
| 1 | x |
hot chili peppers
|
*
|
| 1 | x |
potato chips
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
beef, round steak
|
|
| 59 | ml |
ketchup
|
|
| 15 | ml |
worcestershire sauce
|
|
| 0.6 | ml |
red hot pepper sauce
|
*
|
| 1 | can |
refried beans
|
*
|
| 59 | ml |
cheddar cheese
shredded |
|
| 1 | x |
hot chili peppers
|
*
|
| 1 | x |
potato chips
|
*
|
Directions
Score each side of meat ⅛ inch deep in diamond pattern.
Prepare instant meat marinade as directed on envelope except stir in ketchup, Worcestershire sauce, and red pepper sauce.
Marinate meat as directed on envelope.
Remove meat from marinade; reserve marinade.
Heat beans in foilware pan 15 to 20 minutes on side of grill.
About 5 minutes before serving, sprinkle cheese on beans.
Place meat on grill 2 inches from hot coals.
Cook 5 minutes on each side, brushing frequently with reserved marinade.
Cut steak into serving pieces; serve with spoonfuls of beans, chili peppers, and potato chips.
