Barbecue Steaks
Juicy barbecue steaks glazed with a tangy salsa and ketchup-based sauce, perfect for outdoor grilling and appealing to meat lovers seeking bold, flavorful flavors.
Ingredients
Instructions
- In a small bowl, combine salsa, ketchup, brown sugar, and Dijon mustard; mix well.
- Reserve 1/2 cup of the sauce to serve as additional sauce.
- Place the beef steaks on the grill over medium coals.
- Grill for 12 to 16 minutes for medium-rare to medium doneness, turning once.
- Brush both sides of the steaks with the sauce during grilling.
- Once cooked, cut the steaks into slices and serve with the reserved sauce.
Tips & Substitutions
For extra flavor, marinate the steaks in the sauce for at least 30 minutes before grilling. If you're out of Dijon mustard, yellow mustard can work as a substitute, though it will alter the flavor slightly. To enhance the smokiness, consider adding wood chips to your grill. Always let the steaks rest for a few minutes after grilling to keep them juicy.
Serving Suggestions
Serve the barbecue steaks alongside grilled vegetables or a fresh salad for a balanced meal. They pair excellently with baked potatoes or corn on the cob. Consider serving them with a side of Quick And Easy Chocolate Brownie Pie for dessert to round out the meal.
Storage & Reheating
Leftover barbecue steaks can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat or in the oven at 350°F until warmed through. Avoid microwaving, as it can make the meat tough.
Nutrition & Diet Analysis (per serving)
Each serving of Barbecue Steaks contains roughly 278 calories, with 8g protein, 55g carbohydrates, and 4g fat. It is a good source of protein (15% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of steak for this recipe?
Yes, you can use other cuts like sirloin or flank steak, but cooking times may vary. Thinner cuts will require less grilling time, so keep an eye on them to avoid overcooking.
How can I tell when the steaks are done cooking?
For medium-rare, aim for an internal temperature of 130-135°F, and for medium, target 140-145°F. Using a meat thermometer is the most accurate way to check doneness without cutting into the steaks.
Can I make the sauce ahead of time?
Absolutely! The sauce can be made up to 2 days in advance. Store it in the refrigerator in a sealed container, and give it a good stir before using it on the steaks to refresh the flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).