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Nutrition Facts
Serving Size 250 g
(Approx. 4 Servings)
Amount Per Serving
Calories 300 Calories From Fat 90
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 90 mg 30%
Sodium 2140 mg 89%
Total Carbohydrate 10 g 3%
Dietary Fiber 0 g 0%
Sugars 6 g
Protein 42 g
Vitamin A 0% Iron 25%
Vitamin C 2% 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 Steak Allegro
Prep Time
6 h 15 m
Cook Time
10 minutes
Total Time
6 h 25 m
4  People


Recipe makes 4 Servings

3/4 cup(s) Allegro Hickory Smoke Marinade
1/2 cup(s) H-E-B Reduced Sodium Beef Broth
4 garlic, minced
2 Tbsp H-E-B Light Brown Sugar
1 Tbsp Hill Country Fare Vegetable Oil
1 Tsp H-E-B Ground Black Pepper
1 1/2 Lb boneless beef top sirloin steak, cut 3/4-inch thick
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Combine marinade, broth, garlic, brown sugar, oil and pepper in a 1-gallon sealable plastic bag; add steak and turn bag to coat; marinate in refrigerator 4-6 hours or overnight.
Heat charcoal 30 minutes, or heat gas grill on high 10 minutes, with lid closed.
Remove steaks from marinade, and place on grill at medium heat; grill steaks 6-8 minutes per side, or until a meat thermometer inserted into center of steaks reads 140°F for medium-rare or 155°F for medium doneness.



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