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Nutrition Facts
Serving Size 151 g
(Approx. 8 Servings)
Amount Per Serving
Calories 340 Calories From Fat 220
% Daily Value*
Total Fat 24 g 37%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 90 mg 30%
Sodium 730 mg 30%
Total Carbohydrate 5 g 2%
Dietary Fiber 1 g 4%
Sugars 2 g
Protein 24 g
Vitamin A 6% Iron 15%
Vitamin C 10% Calcium 4%
*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.

New York Strip Steaks Verde

Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
8  People


Recipe makes 8 Servings

4 H-E-B Prime 1 Beef New York Strip Steaks, cut 1 1/4 inches thick
2 Tbsp garlic, crushed
2 Tsp kosher salt
2 Tsp pepper
1/4 cup(s) H-E-B Extra-Virgin Olive Oil
1 Tbsp H-E-B Non Pareil Capers, drained
2 anchovy fillets
1 shallots, minced
1/2 cup(s) Italian parsley, chopped
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Heat charcoal for 40 minutes, until covered with a layer of gray ash, or heat gas grill on high for 10 minutes with lid closed.
Meanwhile, crush garlic; blend with salt and pepper. Rub over both sides of steaks.
For verde sauce, pulse 1/4 cup olive oil, capers, and anchovies in a blender or food processor until smooth.
Heat 1 tablespoon oil in a small skillet over medium-high heat.
Saute shallot for 1 minute. Add shallot and parsley to mixture in blender or food processor and pulse to blend well.
Grill steaks over medium-low heat (325°F) for 10-12 minutes per side for medium rare (remove when 140°F internal temperature is reached).
Spoon 1 1/2 Tablespoons of the verde sauce over each steak.
Let stand 2 minutes and then serve.



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