• Salt lightly the meat and rub it with the Oaxaca Cooking Paste. Place meat in a shallow dish, making sure that all sides are covered with the sauce. Marinade for at least one hour, preferably overnight.
• Preheat the outdoor grill. Remove meat from refrigerator and let stand at room temperature for 30 minutes or until the grill is ready. Lightly oil the grill and cook the meat for 3 to 5 minutes on each side for medium-rare, depending on thickness. Let the meat rest for 5 minutes before serving.
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|Serving Size: 1 Serving (227g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 50 (19%)|
|Amt Per Serving||% DV|
|Total Fat 5.6g||7 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 93.6mg||29 %|
|Sodium 272.7mg||9 %|
|Potassium 582.4mg||15 %|
|Total Carbohydrate 12g||4 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 9g|
|Protein 43.2g||62 %|
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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: 269
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