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Nutrition Facts
Serving Size 195 g
(Approx. 8 Servings)
Amount Per Serving
Calories 240 Calories From Fat 120
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 5 g 25%
Trans Fat 0.5 g
Cholesterol 80 mg 27%
Sodium 240 mg 10%
Total Carbohydrate 4 g 1%
Dietary Fiber 2 g 8%
Sugars 2 g
Protein 26 g
Vitamin A 10% Iron 20%
Vitamin C 20% Calcium 10%
*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 Ribeyes with Cactus Salsa Verde

Prep Time
30 minutes
Cook Time
15 minutes
Total Time
45 minutes
8  People


Recipe makes 8 Servings

1 (16 oz) jar of nopalitos, drained and chopped
1 green onions, white ends trimmed, chopped small
1 jalapeno pepper, seeded and minced.
1 cup(s) roma tomato, seeded and diced
1 garlic, minced
2 lime, juiced
1/2 Tsp salt
1/2 Tsp black pepper, freshly ground
8 ribeye steaks, 1/4 Lb each
1/4 cup(s) cilantro, chopped
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In a bowl, combine the nopalitos, green onions, jalapeno, roma tomatoes, chopped cilantro, garlic and lime juice. Season to taste with salt and pepper. Set aside and marinate for 30 minutes.
Season steaks on both sides with salt and cracked black pepper.
Spray grill with nonstick cooking spray and preheat to 350°F.
Sear on the grill for about 4-5min per side (depending on thickness) and remove when steaks are cooked to your desired doneness. (140°F internal temp is desired)
Let steaks rest 10-15 minutes to allow juices to redistribute. Top steaks with cactus salsa and serve.



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