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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
If you're following a gluten-free diet, be sure to find a gluten-free soy sauce!
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.
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 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.
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.
If you are cooking with beer, be aware that the amount of alcohol that evaporates could be much less than you think. In fact, researchers found that anywhere between 4 and 49 percent of the alcohol in a dish might remain depending on the cooking method, length of cooking, etc. Beer has less alcohol than wine or liquor, but it is still good to know if you are watching your intake.
Store brown sugar in an air-tight container to avoid hardening. If your brown sugar still gets too hard to use, you can use one of these techniques to soften 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!