By TeresaS on June 23, 2008
Photo by loof
Photo by loof
"This is out of the July/August 2008 Weight Watchers magazine. Sounds great and planning to make it during a RV trip. Says to use 3/4 inch thick steaks. Boneless top sirloin steaks, also are known as New York strip steaks, they are lean yet super tender."
Serving Size: 1 (254 g)
Servings Per Recipe: 4
"Yummy steak! Loved the rub, great with beef and I think it would be good on pork too. I put the rub on about an hour before I grilled the steak and it gave a great flavor that was very nice with the sauce. Thanks for sharing your recipe!"
"Made this for my dh last night for dinner. He enjoyed it very much, and in fact said it had better flavor than the steak he had eaten the night before at Ruby Tuesday. I put the dry rub on the beef and let it sit in the fridge for about 5 hours. I then took it out and set it on the counter for about 40 minutes to bring to room temp before cooking. Only other adjustment I made is that I used low sugar ketchup since that's what I keep on hand in the house.
**Two nights later, I have updated my rating from 4 to 5 stars, because as my dh was eating the leftovers tonight he said, "You know, I REALLY like this beef. Please make this again." He's not a picky eater by any means, but that's the first time in a long time he has asked specifically for me to make something again. So apparently it reheated to his liking as well. He's not usually complimentary of leftovers so that means a lot."
"Very good Teresa! The steak is awesome and I would use that rub again for sure. The BBQ sauce was very good too and I don't usually use sauce! I don't have steak sauce so I just used a bit more Worcestershire, which I love! We had this with a baked potato and salad. Made for Potluck Tag. Thanks TeresaS! :)"
"Have been trying to eat more red meat and decided this would be the perfect option. I used a thinner cut round steak also very lean. The sauce was just delicious and plan to make it again with chicken later this week. I made a small error and did not divide the brown sugar. Despite that, thought the rub on the steak itself had too much chili powder and would suggest either reducing it just a smidge. Served this with sauteed spinach and mock mashed potatoes for a WW version of a steakhouse Sunday supper. Made for Potluck Tag."
"This was fabulous, enjoyed it over our very mild weekend. Made as written and used NY strip streaks as suggested. Very good flavor, I highly recommend everyone try this. Thanks TeresaS! Made for POTLUCK TAG, Feb 2009."
"A real nice steak. The combo of the brown sugar, sauces, and chili powder hit the spot. Fired up the grill for the 1st time this year, good thing I did. GREAT STEAKS !! Made for 1-2-3 hit wonders."
"This was really tasty. The sweetness of the brown sugar mixed with the chili powder was wonderful. We prepared our steaks on the grill and then ate the steaks with the sauce. Thanks so much for sharing."