Spicy Barbequed Steak
Yield
10 servingsPrep
10 minCook
45 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
beef chuck steak
|
|
| 1 | cup |
ketchup
|
|
| ½ | cup |
water
|
|
| ¼ | cup |
soy sauce, tamari
|
|
| 2 | tablespoons |
vinegar
|
|
| 1 | tablespoon |
brown sugar
|
|
| 1 | teaspoon |
prepared mustard
|
|
| 1 | teaspoon |
horseradish
|
|
| 1 | each |
garlic cloves
crushed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
beef chuck steak
|
|
| 237 | ml |
ketchup
|
|
| 118 | ml |
water
|
|
| 59 | ml |
soy sauce, tamari
|
|
| 3E+1 | ml |
vinegar
|
|
| 15 | ml |
brown sugar
|
|
| 5 | ml |
prepared mustard
|
|
| 5 | ml |
horseradish
|
|
| 1 | each |
garlic cloves
crushed |
|
Directions
In a small saucepan, combine ketchup, water, soy sauce, vinegar, brown sugar, mustard, horseradish and garlic.
Simmer for 10 to 15 minutes on back of grill.
Moisten steak with water.
Sprinkle evenly with half the tenderizer and pierce deeply with a fork.
Repeat on other side. Grill steak five inches from medium-hot coals about 35 minutes, turning and basting frequently with sauce.
