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Sirloin on the Grill

 Sirloin on the Grill
Marinated in onions, beer, mustard and chili sauce, this moist and tender beef boasts a wonderful grilled flavor. Debbi Jahaaski of San Diego, California shares this sure-fire recipe.
2 ServingsPrep: 15 min. + marinating Grill: 15 min.


  • 3/4 cup beer or nonalcoholic beer
  • 1 small onion, chopped
  • 1/4 cup chili sauce
  • 2 tablespoons canola oil
  • 1 tablespoon reduced-sodium soy sauce
  • 1-1/2 teaspoons Dijon mustard
  • 1 garlic clove, minced
  • 1/2 teaspoon hot pepper sauce
  • 1/8 teaspoon liquid smoke, optional
  • 3/4 pound beef top sirloin steak (1 inch thick)


  • In a small bowl, combine the beer, onion, chili sauce, oil, soy
  • sauce, mustard, garlic, pepper sauce and, if desired, Liquid Smoke.
  • Pour 1 cup marinade into a large resealable plastic bag; add the
  • beef. Seal bag and turn to coat; refrigerate for at least 2 hours or
  • overnight, turning occasionally. Cover and refrigerate remaining
  • marinade for basting.
  • Drain and discard marinade. Moisten a paper towel with cooking oil;
  • using long-handled tongs, lightly coat the grill rack. Grill steak,
  • covered, over medium heat or broil 4 in. from the heat for 6-8
  • minutes on each side or until meat reaches desired doneness (for
  • medium-rare, a thermometer should read 145°; medium, 160°;
  • well-done, 170°), basting frequently with reserved marinade.
  • Yield: 2 servings.

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Sirloin on the Grill (continued)

Nutritional Facts: 5 ounces cooked beef (calculated without Liquid Smoke) equals 263 calories, 12 g fat (4 g saturated fat), 94 mg cholesterol, 284 mg sodium, 4 g carbohydrate, trace fiber, 32 g protein. Diabetic Exchanges: 5 lean meat, 1-1/2 fat.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.