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Nutrition Facts
Serving Size 296 g
(Approx. 4 Servings)
Amount Per Serving
Calories 430 Calories From Fat 190
% Daily Value*
Total Fat 22 g 34%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 110 mg 37%
Sodium 150 mg 6%
Total Carbohydrate 14 g 5%
Dietary Fiber 3 g 12%
Sugars 9 g
Protein 41 g
Vitamin A 6% Iron 35%
Vitamin C 15% 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.

Sirloin with Spicy Blackberry Salsa

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


Recipe makes 4 Servings

3 Tbsp instant expresso powder
1 Tbsp brown sugar
2 Tsp dried oregano
1 Tsp dry mustard
1 Tsp cayenne pepper
1 Tbsp H-E-B Extra Virgin Olive Oil
1 Tsp sugar
2 Lb sirloin steak, thick cut and at room temperature
1 cup(s) blackberries, fresh
1 serrano pepper, diced
1 celery, sliced very thin
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Preheat grill to 450°F.
In a small bowl, combine expresso powder, brown sugar, oregano, dry mustard and cayenne pepper.
Brush steak all over with oil and rub spice mixture into steak.
Grill 15 minutes or until internal temperature reaches 130°F. Place steak on cutting board and allow to rest 10 minutes before slicing.
While steak is cooking, combine blackberries, serrano pepper, celery and sugar in a mixing bowl.
Carve steak thinly, across the grain, at a 45 degree angle and top with blackberry salsa.



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