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Chili-Beer Glazed Steaks

 Chili-Beer Glazed Steaks
Bold ingredients give these tender grilled steaks a taste you won’t soon forget. We loved the slightly sweet and pleasantly smoky glaze. Get ready to make mouths water! —Geordyth Sullivan, Miami
4 ServingsPrep: 25 min. Grill: 10 min.


  • 2/3 cup chili sauce
  • 2/3 cup spicy steak sauce
  • 1/2 cup chopped shallots
  • 1/2 cup beer or nonalcoholic beer
  • 4 boneless beef top loin steaks (8 ounces each)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


  • In a small saucepan, combine the chili sauce, steak sauce, shallots
  • and beer. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15
  • minutes or until slightly thickened. Set aside 1/2 cup for serving
  • and keep warm. Sprinkle steaks with salt and pepper.
  • Moisten a paper towel with cooking oil; using long-handled tongs,
  • lightly coat the grill rack. Grill steaks, covered, over medium heat
  • or broil 4 in. from the heat for 4-6 minutes on each side or until
  • meat reaches desired doneness (for medium-rare, a thermometer should
  • read 145°; medium, 160°; well-done, 170°), basting
  • occasionally with sauce mixture. Serve with reserved sauce. Yield: 4
  • servings.
Nutritional Facts: 1 steak with 2 tablespoons sauce equals 398 calories, 10 g fat (4 g saturated fat), 100 mg cholesterol, 1,757 mg sodium, 23 g carbohydrate, trace fiber, 49 g protein.

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Chili-Beer Glazed Steaks (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.