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Nutrition Facts
Serving Size 263 g
(Approx. 6 Servings)
Amount Per Serving
Calories 320 Calories From Fat 160
% Daily Value*
Total Fat 18 g 28%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 60 mg 20%
Sodium 710 mg 30%
Total Carbohydrate 20 g 7%
Dietary Fiber 2 g 8%
Sugars 15 g
Protein 19 g
Vitamin A 4% Iron 10%
Vitamin C 120% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Beef Chimichurri Steak with Grilled Pineapple
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
6  People


Recipe makes 6 Servings

4 H-E-B Prime 1 Boneless Beef Ribeye Steaks, cut 1 inch thick
2 Tbsp H-E-B Olive Oil, divided use
1 Tbsp Adams Reserve House All-Purpose Rub
1 pineapple
1/2 cup(s) H-E-B Queso Fresco, crumbled
1/4 cup(s) cilantro, chopped
1/4 cup(s) chimichurri sauce
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Heat gas grill on high or build charcoal fire.
Rub steaks all over with 1 tablespoon olive oil; season with Adams Rub and set aside.
Cut pineapple into slices 1/2 inch thick. Rub slices with remaining 1 tablespoon oil. Grill pineapple 5 minutes per side. Remove to a platter and sprinkle with Queso Fresco and cilantro.
Grill steaks over medium-high temperature 6-9 minutes per side or until they reach an internal temperature of 135°F for medium-rare doneness (when tested with a thermometer).
Remove from grill and top steaks with chimichurri spread. Let stand 5 minutes and serve.



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