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Salt Lick Barbecue Sirloin

Prep time: 10 minutes
Cook time: 25 minutes

Dry Rub Ingredients
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon packed brown sugar
1 teaspoon salt
1 teaspoon black pepper
1 teaspoons cayenne pepper

Ingredients
1 pound Laura’s Lean Beef sirloin steak, thinly sliced
1/4 cup chipotle barbecue sauce
1 sheet (18 x24-inches) Reynolds Wrap© Heavy Duty Aluminum Foil
1 medium yellow onion, thinly sliced
1 medium poblano pepper, seeded and cut in thin strips

Directions
1. Preheat grill to medium-high indirect heat. For indirect heat, the heat source (coals or gas burner) is on one side of the grill. Place the food on the opposite side with no coals or flame underneath.
2. Combine ingredients for Dry Rub. In a large bowl, combine the rub mixture with the beef strips. Stir in barbecue sauce; set aside.
3. Center onion slices on sheet of foil. Top with pepper strips. Arrange beef mixture over onion and pepper in an even layer.
4. Bring up foil sides. Double fold top and ends to form one large foil packet, leaving room for heat circulation inside.
5. Grill 20 to 25 minutes in covered grill over indirect heat.

Makes 4 servings.

Cooking Tip: To make your own Chipotle Barbecue Sauce, combine 1/4 cup barbecue sauce, 1 tablespoon packed dark brown sugar, 1 tablespoon lime juice and 1 to 2 teaspoons chopped chipotle peppers in adobo sauce.

Nutritional Analysis Per Serving
CALORIES 207 (25% from fat); FAT 5.8g (sat 2.1g); PROTEIN 26.4g; CARB 13.4g; FIBER 1.5g; CHOL 60mg; IRON 3.6mg; SODIUM 887mg.

Diabetic Exchanges: 1/2 starch; 1 vegetable; 3 very lean meat