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$2.24 per serving
Ready in 60 minutes
Spoonacular Score: 77%
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
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.
You can reduce your sodium intake by choosing lower-sodium soy sauce.
If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.
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.
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.
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.
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.
When cooking with beer, some believe the classic adage for cooking with wine still applies?don't cook with a wine (or beer) you wouldn't drink. This doesn't mean you should use an expensive brew to spike your chili. Just make sure your cooking beer, whatever the cost, is a good quality beer that will add to the flavor of your dish, not take away from it.
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!