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Nutrition Facts
Serving Size 287 g
(Approx. 4 Servings)
Amount Per Serving
Calories 550 Calories From Fat 240
% Daily Value*
Total Fat 27 g 42%
Saturated Fat 9 g 45%
Trans Fat 0.5 g
Cholesterol 160 mg 53%
Sodium 1400 mg 58%
Total Carbohydrate 13 g 4%
Dietary Fiber 3 g 12%
Sugars 7 g
Protein 61 g
Vitamin A 15% Iron 40%
Vitamin C 80% Calcium 8%
*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.

Cumin-Crusted Top Blades with Orange Salsa

Prep Time
20 minutes
Cook Time
12 minutes
Total Time
32 minutes
4  People


Recipe makes 4 Servings

2 Tsp McCormick Gourmet Ancho Chili Powder
3 Tsp H-E-B Ground Cumin
2 Tsp H-E-B Iodized Salt
2 Tsp black pepper, freshly ground
1 1/2 Lb Premium Boneless Beef Chuck Top Blade Steaks, cut 1-inch thick
2 large large navel orange, peel and pith removed, cut into segments
1/2 cup(s) fresh cilantro leaves, chopped finely
1/2 cup(s) red onion, diced finely
1 jalapeño pepper, seeds removed, chopped finely
2 Tbsp H-E-B 100% Pure Olive Oil
2 Tbsp H-E-B Red Wine Vinegar
1/8 Tsp H-E-B Iodized Salt
1/8 Tsp H-E-B Black Pepper Grinder
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Heat charcoal 30 minutes until covered with a light layer of gray ash or heat gas grill on high 10 minutes with lid closed.
Combine cumin, chili powder, salt and pepper in a small bowl.
Rub evenly on both sides of steaks, aside.
Meanwhile, prepare salsa. Combine orange, cilantro, onion, jalapeño, oil, vinegar, salt and pepper.
Grill steaks 4 inches above medium heat (375°F) 5-6 minutes per side for medium-rare to medium doneness.
Serve steaks with salsa.



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