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$2.24 per serving
Ready in 60 minutes
Spoonacular Score: 78%
Grilled Sirloin with Chili-Beer Barbecue Sauce is a main course that serves 8. One serving contains 196 calories, 27g of protein, and 4g of fat. For $2.24 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe from Taste of Home has 30 fans. A couple people really liked this American dish. Head to the store and pick up chili sauce, ground cumin, brown sugar, and a few other things to make it today. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. It is perfect for The Fourth Of July. It is a good option if you're following a dairy free diet. Taking all factors into account, this recipe earns a spoonacular score of 77%, which is good. Grilled Sirloin with Fresh Black-eyed Pea Chili, Beer Barbecue Sauce, and Root Beer Barbecue Sauce are very similar to this recipe.
Read the detailed instructions on Taste of Home
Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).
You can reduce your sodium intake by choosing lower-sodium soy sauce.
Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.
If you're following a gluten-free diet, be sure to find a gluten-free soy sauce!
If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.
To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.
Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.
If a recipe doesn't specify whether you should use light brown sugar or dark brown sugar, just use whatever you have on hand or prefer. The difference is that dark brown sugar has more molasses and thus a stronger flavor.
You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.
Choose organic, grassfed beef whenever possible. If you're worried about your grocery budget, try eating a few vegetarian meals so you can afford better meat!