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Suggest a better descriptionTrim fat from steak. Combine cumin, coriander, and chili powder; rub steak with spice mixture. Combine steak, 1/2 cup picante sauce, and garlic in a zip-top heavy-duty plastic bag; seal bag. Marinate in refrigerator at least 8 hours, turning bag occasionally. Remove steak from bag, discarding marinade. Coat grill rack with cooking spray; place on grill over medium-hot coals. Place steak on rack; cook 8 minutes on each side or until desired degree of doneness. Cut diagonally across the grain into thin slices. Combine remaining 1/2 cup picante sauce and corn; stir well. Serve over steak. Yield: 4 servings (serving size: 3 ounces meat and 3 tablespoons corn mixture). Per serving: 156 Calories; 11g Fat (62% calories from fat); 9g Protein; 7g Carbohydrate; 21mg Cholesterol; 167mg Sodium Recipe by: Cooking Light, May 1994, page 114 Posted to MC-Recipe Digest V1 #429 by igor@digex.net on Jan 28, 1997.
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Serving Size: 1 Serving (188g) | ||
Recipe Makes: 4 | ||
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Calories: 207 | ||
Calories from Fat: 78 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.6g | 12 % | |
Saturated Fat 3.4g | 17 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 39.2mg | 12 % | |
Sodium 566.1mg | 20 % | |
Potassium 420.4mg | 11 % | |
Total Carbohydrate 7g | 2 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 4.4g | ||
Protein 24.4g | 35 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 207
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