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Grilled Sirloin with Chili-Beer Barbecue Sauce Recipe

Grilled Sirloin with Chili-Beer Barbecue Sauce Recipe

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
TOTAL TIME: Prep: 40 min. Grill: 20 min. YIELD:8 servings


  • 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


  • 1. 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.
  • 2. 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.

Nutritional Facts

5 ounces cooked steak with about 1 tablespoon sauce equals 263 calories, 7 g fat (3 g saturated fat), 69 mg cholesterol, 807 mg sodium, 10 g carbohydrate, trace fiber, 37 g protein.

Reviews for Grilled Sirloin with Chili-Beer Barbecue Sauce

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Reviewed Jul. 12, 2014

"Absolutely loved this! Forgot to baste with the sauce during grilling, so ended up pouring sauce over all of the steak during plating...but still so wonderful. I think this would be good with flat iron or another cut of steak as well."

Reviewed Sep. 26, 2011

"This was so incredibly good! I didn't have soy sauce so I subbed one tablespoon of Hoisin Sauce. This was sooo good I used what was left on boneless/skinless chicken thighs cut into bite size pieces, shook in cornstarch, then pan fried in a combination of olive and canola oils. Drained them on papertowels then put them in a large bowl and tossed them with the rest of this sauce. Served it over rice and my husband and two boys said to definitely make again!! This is a versatile sauce that can be used many ways! Also, I couldn't find just one bottle of beer, but I found Kroger carries individual bottles of beer for sale and I used Icehouse."

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Wine Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.