Recipe: Cowboy Steaks with Ranch Beans and Slaw (McCall's recipe)

COWBOY STEAKS WITH RANCH BEANS AND SLAW

FOR THE BEANS:
2 slices bacon, thick-cut, diced
1 large yellow bell pepper, cut into 1/2-inch cubes
1 medium red onion, finely chopped
1 (15 ounce) can pinto beans, drained
1/3 cup barbecue sauce
1/4 cup water

FOR THE SLAW:
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon cider vinegar
1 tablespoon poppy seeds
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 (1 pound) package shredded cabbage/coleslaw mix

FOR THE STEAKS:
1 tablespoon olive oil
4 boneless beef strip steaks
1 tablespoon chili powder

TO PREPARE THE BEANS:
In medium saucepan, cook bacon over medium-high heat 3 to 4 minutes, stirring until brown and crisp.

Add half the yellow pepper and half the red onion; saute 3 minutes, until onion is translucent.

Stir in the beans, barbecue sauce and water; simmer 3 minutes. Remove from heat; cover, keep warm.

TO PREPARE THE SLAW:
Meanwhile, in serving bowl, whisk mayonnaise, sour cream, vinegar, poppy seeds, sugar, salt and pepper. Add coleslaw mix and remaining yellow pepper and red onion; toss.

TO PREPARE THE STEAKS:
In large skillet, heat oil over high heat. Rub steaks all over with chili powder. When oil is hot, add steaks; cook 2 minutes per side for medium-rare, 3 minutes per side for medium and 4-5 minutes per side for well-done.

Serve steaks with beans and slaw.

Makes 4
Source: McCall's magazine, September 1997