10/02/13

Barbequed Steaks

Thinly sliced steaks marinated in homemade barbeque sauce then grilled to smoky perfection - the perfect way to serve steak without breaking the bank!


OK, let’s establish something before you look at this recipe. If you like rare to medium steaks (like I do), throw everything you think about steak out the window for a minute.

Now, let's all take a moment of silence to appreciate a two-inch thick ribeye cooked medium-rare.

OK. Good, because that's nowhere close to what we're cooking now.  Apples and oranges, folks. Apples and oranges.

Barbequed Steaks | Thinly sliced steaks marinated in homemade barbeque sauce then grilled to smoky perfection - the perfect way to serve steak without breaking the bank!

This is not a traditional steak recipe. This cooks the steaks almost well done. And it’s OK. Because they’re thin and marinated and basted and tender and awesome anyway. You just can’t think of this recipe like you usually think about steak.

And do not spend a bunch of money on your steaks. We usually get thinly sliced sirloins or chuck steaks (1/2” to 3/4” inch thick) and cut them in to serving-sized pieces or, if I happen upon one of those family packs of the thinly sliced ribeyes, those work great too.

My point is, we’re going to cook the bejeezus out of these so you don’t have to spend a lot of money on premium cuts of steak.

Barbequed Steaks | Thinly sliced steaks marinated in homemade barbeque sauce then grilled to smoky perfection - the perfect way to serve steak without breaking the bank!

Oh! I totally forgot the best thing about this recipe! It’s my granddad’s creation! He was a very accomplished cook who loved to tinker in the kitchen and create his own recipes.

And every time we make this, I think of him.


Barbequed Steaks


Yield: 6-8 Servings
Author:
prep time: 5 Mcook time: 20 Mtotal time: 25 M
Thinly sliced steaks marinated in homemade barbeque sauce then grilled to smoky perfection - the perfect way to serve steak without breaking the bank!

ingredients:

  • 6-8 thinly sliced inexpensive steaks (see above)
  • 1 cup mustard based barbeque sauce
  • 1 cup traditional red (ketchup based) barbeque sauce
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon molasses
  • 1 tablespoon honey
  • 2 tablespoons A.1. steak sauce
  • Salt & pepper

instructions:

How to cook Barbequed Steaks

  1. Combine barbeque sauces, worcestershire sauce, molasses, honey and steak sauce in a large sealable container or zip-top bag. Add steaks and marinate overnight or for at least 8-10 hours.
  2. Remove steaks from marinade then season with salt and pepper. Reserve marinade.
  3. Grill steaks over medium to medium-high heat until cooked through (approximately 10 minutes on each side). Baste with reserved marinade half way through cooking time. You can't cook these too hot or the marinade will burn (there's a lot of sugar in bbq sauce).

NOTES:

Here in central South Carolina, we use mustard based barbeque sauce a lot so it’s easy for us to find. Based on the hard-nosed scientific research I've done (aka, FB messages to my friends who live elsewhere), most grocery stores in the US carry at least one variety of it. If you can’t find it anywhere, you can order the Sticky Fingers Carolina Classic online here.
steak, cheap, steaks, ribeye, sirloin, chuck, bbq, barbeque, barbecue, for a crowd, inexpensive, grilled, recipe, best, marinade, marinated
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Thinly sliced steaks marinated in homemade barbeque sauce then grilled to smoky perfection - the perfect way to serve steak without breaking the bank!


2 comments:

  1. I'm a Maurice Bessinger kinda person.

    ReplyDelete
  2. Yum! I've never seen a recipe even similar to that. Our Sam's Club actually carries a wonderful mustard BBQ sauce....Cattleman's Gold brand or something like that. I live in North Alabama, so we are crazy about our white BBQ sauce :)

    ReplyDelete

Hi there! While I’m not able to respond to every comment, I try hard to answer any questions that haven’t been addressed in the post, recipe or in other comments.

I can tell you now 1) I have no idea if you can substitute Minute Rice or brown rice in my recipes because I’ve never used them and 2) If I know how to convert a recipe to a Crock Pot version, I will make a note about it (otherwise, I don’t know).

And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y’all! - Mandy