Beef Steak Gyros
Recipe courtesy of the National Cattleman's Beef Association
Note: Beef Shoulder Top Blade (Flat Iron) Steaks come from the second most tender beef muscle. They are cut from the Top Blade Roast, which is separated into two pieces by cutting horizontally through the middle to remove the thick connective tissue. Each half resembles a small flank steak. These pieces are then cut crosswise into 2 to 3 individual steaks. They average 7 ounces.
Calories from Fat 127 (30%)
(22%)Total Fat 14g
(26%)Saturated Fat 5g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Total Carbohydrate 42g
(11%)Dietary Fiber 3g
Sugar Alcohols 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.