Grilled Beef Steaks with Ancho Chili Rub
Recipe courtesy of the National Cattleman's Beef Association
Beef Round (Sirloin) Tip Center Steaks are cut from the Beef Round Tip, Cap Off by following the natural seams to separate the tip side, tip center and tip bottom. The tip center is then cut across the grain into steaks. Steaks cut 3/4 inch thick average 6 ounces. Steaks cut 1 inch thick average 8 ounces.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.
Calories from Fat 89 (44%)
(15%)Total Fat 10g
(17%)Saturated Fat 3g
Polyunsaturated Fat 0g
Monounsaturated Fat 5g
Total Carbohydrate 2g
(4%)Dietary Fiber 1g
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.