Tender steak is treated to a tangy barbecue sauce that’s so tasty. Cayenne pepper and chili powder add a hint of heat that gives it extra pizzazz. —Taste of Home Test Kitchen
- 1-1/2 cups beer or nonalcoholic beer
- 1 small onion, chopped
- 3/4 cup chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 2 teaspoons chili powder
- 2 garlic cloves, minced
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground mustard
- 1/8 teaspoon ground cumin
- 2 beef top sirloin steaks (1-1/2 pounds each)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- In a small saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until thickened. Set aside 3/4 cup and keep warm.
- Sprinkle steaks with salt and pepper. Grill steaks, covered, over medium heat or broil 4 in. from the heat for 9-13 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 remaining sauce. Slice meat and serve with reserved sauce. Yield: 8 servings.
Originally published as Grilled Sirloin with Chili-Beer Barbecue Sauce in Simple & Delicious June/July 2011, p49
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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