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Nutrition Facts
Serving Size 267 g
(Approx. 4 Servings)
Amount Per Serving
Calories 330 Calories From Fat 150
% Daily Value*
Total Fat 17 g 26%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 90 mg 30%
Sodium 590 mg 25%
Total Carbohydrate 7 g 2%
Dietary Fiber 3 g 12%
Sugars 2 g
Protein 37 g
Vitamin A 15% Iron 30%
Vitamin C 35% Calcium 15%
*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.
Grilled Flat Iron Steaks with Cactus Salsa
Prep Time
25 minutes
Cook Time
20 minutes
Total Time
45 minutes
4  People


Recipe makes 4 Servings

2 cup(s) nopalitos cactus, drained and chopped
1/2 cup(s) green onions, chopped small
1 large jalapeño pepper, seeded & minced
1/2 cup(s) roma tomato, seeded & diced
1/2 cup(s) fresh cilantro, roughly chopped
1 fresh garlic clove, minced
2 lime, juiced
1/2 Tsp kosher salt
1/2 Tsp black pepper
2 Lb flat iron steaks
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In a bowl combine nopalitos, green onions, jalapeño, tomatoes, cilantro, garlic and lime juice. Season to taste with salt and pepper and let sit 30 minutes for flavors to meld.
Meanwhile, steaks need to come to room temperature.
Preheat grill to 350ºF.
Spray grill with non-stick spray. Season steaks with salt and pepper then sear about 4 - 5 minutes per side (depending on thickness) until desired doneness (140ºF internal temperature is desired.)
Serve steaks with cactus salsa over the top.


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