A simple chile glaze is used as a spicy finishing touch for savory butter on grilled corn and steaks.
Two Strip Steaks Boneless, cut 1 inch thick (about 1-1/4 pounds) may be substituted for T-Bone Steaks. For charcoal, grill, covered, 11 to 14 minutes (for gas, grill 11 to 15 minutes) for medium rare to medium doneness, turning occasionally
For more information on degree of doneness and other cooking tips visit: https://www.beefitswhatsfordinner.com/cooking/determining-doneness
For more information on safe food handling and beef safety, see: https://www.beefitswhatsfordinner.com/cooking/food-safety
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 369 Calories; 162 Calories from fat; 18g Total Fat (8.5 g Saturated Fat; 0.35 g Trans Fat; 1.2 g Polyunsaturated Fat; 6.6 g Monounsaturated Fat;) 72 mg Cholesterol; 670 mg Sodium; 26 g Total Carbohydrate; 2.5 g Dietary Fiber; 27 g Protein; 4.1 mg Iron; 595 mg Potassium; 6.1 mg NE Niacin; 0.5 mg Vitamin B6; 2 mcg Vitamin B12; 5.1 mg Zinc; 10.1 mcg Selenium; 114.8 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Choline; and a good source of Potassium, and Selenium.