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$5.55 per serving
Ready in 20 minutes
Spoonacular Score: 53%
Strip Steaks with Red-Eye Barbecue Sauce might be just the American recipe you are searching for. One serving contains 645 calories, 47g of protein, and 42g of fat. This recipe serves 4 and costs $5.65 per serving. It works well as an expensive main course for valentin day. Head to the store and pick up ground ancho chile powder, balsamic vinegar, ketchup, and a few other things to make it today. To use up the black pepper you could follow this main course with the Meyer Lemon and Black Pepper Cookies as a dessert. This recipe from My Recipes has 1 fans. It is a good option if you're following a gluten free diet. Overall, this recipe earns a solid spoonacular score of 53%. Similar recipes include Rib Eye Steaks with Pete's Barbecue Sauce, Rib-Eye, T-Bone, and Strip Steaks Cut Over One Inch, and Rib-Eye Steaks in Red-Wine Sauce.
Read the detailed instructions on My Recipes
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.
Ketchup can pack in a surprising amount of sugar, so read the nutrition facts label and find a brand that doesn't have too much. Of course, you can also make your own ketchup so you can control how much sugar goes in.
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).
If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.
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.
Making your own ketchup from scratch won't actually save you money and will definitely cost you more time. Personally, we will be sticking with store bought, but watching our serving sizes to avoid too much sugar.
Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).
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 you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.
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.
If you don't have shallots, you can try substituting leek, onion, or green onion along with a clove of garlic. The flavor won't be the same, but it should do in a pinch.
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!