smoky t-bones with chunky bbq sauce
Ingredients
- 2 T-Bone or Porterhouse steaks, cut 1 1/2 inches thick (about 2 pounds)
- 1 Wood Chip foil packet (see cook's tip below)
- 2 tablespoons packed brown sugar
- 1 tablespoon steak seasoning blend
- 1 tablespoon chili powder
- Salt to taste
- SAUCE
- 1/4 cup drained canned pineapple chunks, coarsely chopped
- 1/4 cup chopped red onion
- 1 tablespoon packed brown sugar
- 1 teaspoon balsamic vinegar
- 1/2 cup mild barbecue sauce
Directions
1. Combine pineapple, onion, 1 tablespoon brown sugar and vinegar in small saucepan. Cook over medium-high heat 2 to 3 minutes or until vinegar has almost evaporated, stirring constantly. Reduce heat to medium; add barbecue sauce. Cook and stir about 1 to 2 minutes or until heated through, stirring frequently. Set aside.
2. Combine 2 tablespoons brown sugar, steak seasoning and chili powder in small bowl; press evenly onto beef steaks.
3. Place wood chip foil packet on one side of grill directly on medium, ash-covered coals. Place cooking grid over coals. Place steaks in center of grid, not directly over foil packet. Grill, covered, 19 to 24 minutes (over medium heat on preheated gas grill, 20 to 25 minutes), turning occasionally. Remove steaks when instant-read thermometer registers 140°F for medium rare; 155°F for medium. Transfer steaks to carving board; tent loosely with aluminum foil. Let stand 15 minutes. (Temperature will continue to rise about 5°F to reach 145°F for medium rare; 160°F for medium.)
4. Carve steaks into thin slices and season with salt, as desired. Serve with Chunky BBQ Sauce.
NUTRITION INFORMATION
Nutrition information per serving: 295 calories; 11 g fat (4 g saturated fat; 5 g monounsaturated fat); 18 mg cholesterol; 869 mg sodium; 61 g carbohydrate; 1 g fiber; 30 g protein; 5.4 mg niacin; 0.5 mg vitamin B6; 2.4 mcg vitamin B12; 4.7 mg iron; 11.3 mcg selenium; 5.6 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron and zinc; and a good source of selenium.