Grilled T-Bone Steak with Barbecue Sauce
T-bone steaks, a steak-house favourite, are cut across the short loin of beef, the T-shaped bone that separates the smaller round tenderloin from the loin. Also great for this recipe is porterhouse steak, essentially the same cut as T-bone but from the top of the short loin, giving it a larger tenderloin piece.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 248 |
| pro | 25 g |
| total fat | 16 g |
| sat. fat | 5 g |
| carb | 0 g |
| fibre | 0 g |
| chol | 56 mg |
| sodium | 196 mg |
| % RDI: | - |
| iron | 16% |
| folate | 3% |
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4 grilling steaks (about 6 oz/175 g each)
2 tbsp (25 mL) olive oil
1/4 tsp (1 mL) each salt and pepper
1 cup (250 mL) Zesty Barbecue Sauce, optional
Zesty Barbecue Sauce:
1 cup (250 mL) beef stock
1 cup (250 mL) chili sauce
1/2 cup (125 mL) fancy molasses
2 tbsp (25 mL) wine vinegar
4 tsp (20 mL) Dijon mustard
2 tsp (10 mL) Worcestershire sauce
2 tsp (10 mL) chili powder
1 tsp (5 mL) celery seeds, crushed
1 tsp (5 mL) ground cumin
1/2 tsp (2 mL) each salt and pepper
Preparation:
Brush steaks with oil; sprinkle with salt and pepper. Place on greased grill over high heat; close lid and cook for 5 minutes per side for medium-rare or until desired doneness.
Brush steaks lightly with Zesty Barbecue Sauce just before removing from grill or serve alongside (if using).
Zesty Barbecue Sauce
In saucepan, combine stock, chili sauce, molasses, vinegar, mustard, Worcestershire sauce, chili powder, celery seeds, cumin, salt and pepper. Add 2/3 cup (150 mL) water; bring to boil. Reduce heat and simmer for about 20 minutes or until reduced to about 2 cups (500 mL). (Make-ahead: Cover and refrigerate for up to 2 weeks.)
Yield: 2 cups (500 mL)
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