Italian Marinated Flank Steak With Blue Cheese Sauce Recipes

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BLUE CHEESE MARINATED FLANK STEAK



Blue Cheese Marinated Flank Steak image

This recipe for blue cheese marinated flank steak is an easy, tasty and healthy option for red meat and works great for entertaining.

Provided by Patti Estep

Categories     Dinner Recipes

Time 30m

Number Of Ingredients 2

1 pound flank steak
1 cup creamy blue cheese dressing.

Steps:

  • Score the steak across the grain.
  • Score again to make a diamond pattern.
  • Coat with dressing on both sides.
  • Marinate in a plastic bag refrigerated for 12 to 24 hours
  • Bring the steak to room temp.
  • Remove from plastic and grill on medium-high heat for 8-10 minutes on each side.
  • Remove from grill and let sit for 5 minutes.
  • Slice thinly and serve.

Nutrition Facts : Calories 514 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 109 milligrams cholesterol, Fat 41 grams fat, Fiber 0 grams fiber, Protein 32 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 457 grams sodium, Sugar 2 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 29 grams unsaturated fat

ITALIAN MARINATED SIRLOIN STEAK



Italian Marinated Sirloin Steak image

Provided by Food Network Kitchen

Categories     main-dish

Time 5h5m

Yield 6 servings

Number Of Ingredients 10

1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 cloves garlic, grated
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh oregano
2 teaspoons honey
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground pepper
1 2-pound top sirloin steak (1 1/2 to 2 inches thick)

Steps:

  • Whisk the olive oil, vinegar, garlic, rosemary, parsley, oregano, honey, red pepper flakes and 1/2 teaspoon each salt and pepper in a medium bowl. Transfer 3 tablespoons of the vinaigrette to a small bowl; cover and refrigerate until ready to serve.
  • Combine the remaining vinaigrette with the steak in a large resealable bag; turn the bag several times to coat the meat. Refrigerate at least 4 hours or overnight, turning the bag occasionally.
  • Preheat a grill to high. Transfer the steak to a plate or baking sheet, letting the excess marinade drip off; season the steak with salt and pepper. Let stand at room temperature, 30 minutes. Grill the steak until a thermometer inserted into the thickest side reaches 130 degrees F, 16 to 20 minutes for medium rare, flipping every 4 to 5 minutes. Transfer the meat to a cutting board and let rest 10 minutes. Thinly slice the meat against the grain; serve with the reserved vinaigrette.

MARINATED FLANK STEAK WITH BLUE CHEESE SCHMEAR



Marinated Flank Steak With Blue Cheese Schmear image

This recipe is from the Washington State Beef Commission. It is excellent on sandwiches the next day, so I usually make two!

Provided by Queer Eye in the Ki

Categories     Steak

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 1/2-2 lbs flank steaks
1/4 cup Worcestershire sauce
2 teaspoons kosher salt
1 teaspoon fresh coarse ground black pepper
2 tablespoons minced garlic
1/4 cup olive oil
1/3 cup blue cheese, crumbled
3 tablespoons salted butter, room temp
1 tablespoon prepared horseradish
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
salt & pepper

Steps:

  • Trip steak of any excess fat or silver skin.
  • Place steak in large zip lock bag.
  • Combine marinade ingredients and pour over steak.
  • Close bag& press out any air.
  • Move steak around in the bag to marinate.
  • Refrigerate over night, or at least six hours.
  • Mix schmear ingredients in a small bowl until smooth.
  • Refrigerate schmear.
  • Bring schmear to room temperature one hour before serving.
  • Prior to cooking, remove steak from marinade& drain well.
  • Grill steak over HOT fire, about 5 minutes a side for rare.
  • Place steak on a platter with the side just off the grill up and IMMEDIATELY top with the schmear.
  • Spread schmear over steak.
  • Let rest 10 minutes before serving.
  • Thinly slice at an angle across the grain.
  • Spoon sauce& juices back over meat when serving.

FLANK STEAK WITH CILANTRO & BLUE CHEESE BUTTER



Flank Steak with Cilantro & Blue Cheese Butter image

I love the combination of the sweet citrus marinade and the strong tang of the blue cheese butter. And my kids just love flank steak. -Gwen Wedel, Augusta, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 13

1/2 cup canola oil
1/4 cup cider vinegar
1/4 cup honey
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon paprika
1 beef flank steak (2 pounds)
BLUE CHEESE BUTTER:
3/4 cup crumbled blue cheese
3 tablespoons butter, softened
1 green onion, finely chopped
1 tablespoon minced fresh cilantro
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a shallow dish, combine the first five ingredients. Add steak; turn to coat. Cover and refrigerate 2-4 hours., Drain beef, discarding marinade. Grill steak, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let steak stand 5 minutes before thinly slicing across the grain., In a small bowl, beat blue cheese butter ingredients until blended. Serve steak with butter.

Nutrition Facts : Calories 283 calories, Fat 19g fat (8g saturated fat), Cholesterol 74mg cholesterol, Sodium 302mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 24g protein.

ITALIAN FLANK STEAK



Italian Flank Steak image

Savory and satisfying, Italian Flank Steak is nice for entertaining or busy days since it marinates overnight and grills in minutes. Walajean Saglett of Canandaiqua, New York shares the recipe, "Leftovers-if there are any-make super sandwiches," she notes.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 4

2 envelopes Italian salad dressing mix
2 tablespoons vegetable oil
1 tablespoon lemon juice
1 beef flank steak (1 pound)

Steps:

  • In a bowl, combine the salad dressing mixes, oil and lemon juice. Brush over both sides of steak; place in a shallow dish. Cover and refrigerate for several hours or overnight. , Grill over medium-hot heat for 4 minutes on each side for medium, 5 minutes on each side for medium-well or until desired doneness is reached.

Nutrition Facts : Calories 267 calories, Fat 16g fat (0 saturated fat), Cholesterol 59mg cholesterol, Sodium 793mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

ITALIAN MARINATED FLANK STEAK



Italian Marinated Flank Steak image

Italian Marinated Flank Steak is a recipe loaded full of flavor! A homemade Italian marinade of herbs, garlic, lemon juice and olive oil season the flank steak to perfection. It is just begging to be grilled or seared! Each bite is flavorful and takes flank steak to the next level.

Provided by KJ & Company - Kate Poskochil

Categories     Dinner

Time 4h30m

Number Of Ingredients 10

2 pound Certified Piedmontese Flank Steak
1/3 cup extra virgin olive oil
1 lemon, juiced
1 tablespoon chopped garlic
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1 teaspoon dried thyme
1 tablespoon Worcestershire sauce
2 teaspoons salt
1/2 teaspoon pepper

Steps:

  • Place the flank steak in a 9×13 pan. In a small bowl, whisk together the olive oil. lemon juice, garlic, oregano, rosemary, thyme, Worcestershire sauce, salt and pepper. Evenly pour the marinade over the flank steak and rub it in, making sure to get the steak completely covered. Cover with foil.
  • Refrigerate and allow to marinate for 4 to 24 hours.
  • Remove the flank steak from the marinade and remove any excess marinade. Preheat your grill to medium-high heat. Grill the flank steak for 5-8 minutes on each side, or until desired doneness is achieved. Use a meat thermometer to best monitor this. 145 degrees for medium.
  • Allow the steak to rest for about 5-10 minutes before thinly slicing against the grain and serving. Enjoy!

Nutrition Facts : ServingSize 8 oz, Calories 593 calories, Sugar 0.8g, Sodium 1332mg, Fat 35.8g, Carbohydrate 2g, Fiber 0.3g, Protein 63.3g, Cholesterol 125mg

ITALIAN FLANK STEAK



Italian Flank Steak image

Provided by Guy Fieri

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 17

3 tablespoons extra-virgin olive oil
1/2 cup onions, diced
3 tablespoons diced garlic
1 flank steak, about 2 pounds
Salt and freshly ground black pepper
1/2 cup thinly julienne carrots
1/2 cup roasted julienne red bell peppers
1/2 cup julienne oil packed sun-dried tomatoes
1/2 cup julienne green onions
3/4 cup shredded mozzarella
1/4 cup chopped parsley leaves
2 (6-inch) bamboo skewers
1/2 cup all-purpose flour
2 tablespoons Italian seasoning
1/2 cup white wine
1 cup fire roasted tomato sauce
1/2 cup chicken stock

Steps:

  • In a small saute pan, add 1 tablespoon olive oil, onions, and garlic and cook until translucent. Remove and let cool.
  • Tenderize flank steak with a meat mallet and cut into 1/4-inch pieces, approximately 5 by 8 inches long. Lightly season with salt and freshly ground black pepper.
  • Place carrots, red bell peppers, sun-dried tomato, and green onions in separate layers over the first 5 inches of the steak lengthwise. Top with garlic and onion mixture, then evenly coat with shredded mozzarella cheese and parsley.
  • Roll flank steak, starting with end that has vegetables, firmly without pushing out vegetables. Secure rolled steak with skewers.
  • To a rimmed plate stir the flour and Italian seasoning together and dredge the rolled flank steak, coating evenly.
  • Preheat oven to 300 degrees F.
  • In a medium saute pan heat 2 tablespoons olive oil and when hot add the rolled flank steak, searing on all sides for about 4 to 5 minutes until golden brown. Remove the flank steak from the pan and place on a baking sheet. Place in preheated oven for 15 minutes or until internal temperature reaches 135 degrees F. on an instant-read thermometer.
  • Place the saute pan back on burner and deglaze with the white wine. Stir, and reduce for 2 minutes, then add tomato sauce and chicken stock. Let mixture continue to reduce for 2 more minutes. Remove the steak from the oven and let rest. Slice on the bias 1/2-inch, shingle out, and top with sauce.

ITALIAN MARINATED FLANK STEAK WITH BLUE CHEESE SAUCE RECIPE



Italian Marinated Flank Steak with Blue Cheese Sauce Recipe image

Have you heard about the juicy flank steak marinaded in a homemade blue cheese sauce? Spoiler alert: It's delicious and a must-have at any cook-out!

Provided by Litehouse Foods

Categories     Main

Time 6h20m

Yield 4-6

Number Of Ingredients 8

2 lbs flank steak
½ ea Bottle Litehouse Italian Dressing
1 tbsp Worcestershire sauce
1 tsp garlic powder
1 tbsp honey
1 ea tub Litehouse Blue Cheese crumbles
½ cup stick salted butter
1 tbsp parsley

Steps:

  • 1.) Place flank steak in large plastic bag and add Litehouse Italian Dressing, Worcestershire Sauce, honey, and garlic powder. Seal bag and use your hands to massage marinade into steak. Marinate flank steak for 4 hours or up to 24 hours.
  • 2.) Pre-heat grill to 400 degrees. Discard marinade and place flank steak on grill. Grill for around 7 minutes per side or until meat reaches your desired temperature.
  • 3.) Meanwhile, combine softened butter with blue cheese crumbles and parsley.
  • 4.) Cut flank steak against the grain and top with blue cheese while it is still hot.

Nutrition Facts : Calories calories

MUSTARD-MARINATED FLANK STEAK



Mustard-Marinated Flank Steak image

Provided by Ina Garten

Categories     main-dish

Time 2h40m

Yield 4 to 5 servings

Number Of Ingredients 8

1 flank steak (2 to 2 1/2 pounds)
1/3 cup dry white wine
1/3 cup good olive oil
1/3 cup Dijon mustard
Kosher salt and freshly ground black pepper
1/3 cup chopped shallots (2 shallots)
1 tablespoon minced garlic (3 cloves)
2 tablespoons coarsely chopped fresh tarragon leaves

Steps:

  • Place the steak flat in a large nonreactive dish such as glass or porcelain. Using the tip of a sharp knife, lightly score the top of the steak diagonally in a large crisscross pattern to make what looks like 1-inch diamonds across the steak. This allows the marinade to penetrate into the meat.
  • In a 2-cup measuring cup, whisk together the wine, olive oil, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir in the shallots and garlic. Pour the marinade over and under the steak until it's completely coated. Scatter the tarragon on top. Cover the dish with plastic wrap and allow it to marinate in the refrigerator for at least 2 hours but preferably overnight.
  • Half an hour before serving, remove the steak from the refrigerator and heat a charcoal grill with a layer of hot coals. (You can also set a gas grill on medium-high heat.) Sprinkle the steak with 1 teaspoon salt and 1 teaspoon pepper. Discard the remaining marinade.
  • Grill the steak for about 5 minutes per side for medium-rare. Place the steak on a clean plate, cover tightly with aluminum foil, and allow to rest for 10 minutes. Slice the steak thin, cutting diagonally across the grain. Sprinkle with salt and serve hot.

MARINATED FLANK STEAK WITH BLUE CHEESE SAUCE



Marinated Flank Steak with Blue Cheese Sauce image

Provided by Ellie Krieger

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 13

1 1/4 pounds beef flank steak
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon brown sugar
2 cloves garlic, minced
2 tablespoons crumbled blue cheese
2 tablespoons lowfat buttermilk
Dash Worcestershire sauce
1 medium red onion
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
12 radicchio leaves
2 tablespoons fresh chopped parsley leaves

Steps:

  • Place the steak pieces between 2 pieces of plastic wrap or parchment and pound to 1/4- inch thickness. Cut into 4 equal pieces, diagonally, against the grain.
  • In a small bowl, whisk together 1 tablespoon of the olive oil, balsamic vinegar, sugar and garlic. Put the steak into a sealable plastic bag with the marinade and let sit for 30 minutes at room temperature, or 1 hour in the refrigerator.
  • In the meantime, in a small bowl combine the blue cheese and buttermilk with a fork, mashing until creamy. Stir in the Worcestershire and set aside.
  • Spray a large grill pan with cooking spray and preheat over medium-high heat. Cut the onion into 1/4-inch rounds brush both sides with the remaining tablespoon of oil and grill 6 minutes per side. Separate into rings and set aside.
  • Remove the meat from the marinade and season both sides with salt and pepper. Discard the marinade. Cook the meat in the grill pan over medium-high heat for about 3 minutes per side for medium rare.
  • Arrange 3 radicchio leaves and a pile of onions on each serving plate. Top with a piece of steak. Drizzle with blue cheese sauce and top with a sprinkling of parsley.

ITALIAN-STYLE MARINATED STEAK



Italian-Style Marinated Steak image

If you're going to invest in a good steak, you want to make sure it is cooked to perfection and tastes superb. The marinade in this tasty recipe delivers a tender juicy steak that is sure to please family and friends alike.

Provided by My Food and Family

Categories     Holiday & Special Occasion Recipes

Time 50m

Yield Makes 4 servings.

Number Of Ingredients 3

1/2 cup KRAFT Zesty Italian Dressing
2 boneless beef sirloin steaks (1 lb.)
1/2 cup A.1. Original Sauce

Steps:

  • Pour dressing over steaks in shallow glass dish; turn to evenly coat. Refrigerate 30 min. to marinate.
  • Heat grill to medium-high heat. Remove steaks from marinade; discard marinade.
  • Grill steaks 4 to 5 min. on each side or until medium doneness (160°F.) Brush with steak sauce. Remove from grill; let stand 10 min. Cut diagonally across the grain into thin slices.

Nutrition Facts : Calories 230, Fat 12 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 870 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 21 g

MARINATED STEAK WITH BLUE CHEESE



Marinated Steak With Blue Cheese image

This steak has great flavor from the marinade, especially if you leave it overnight. And the Blue cheese mixture is great on other things as well, yumm!

Provided by Midwest Maven

Categories     Steak

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb boneless beef top sirloin steak, cut 1 inch thick
1/4 cup olive oil
1/4 cup dry red wine
1 teaspoon fresh coarse ground black pepper
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon Dijon mustard
1/4 cup thinly sliced green onion
1/4 cup crumbled blue cheese (1 ounce)
2 tablespoons soft fresh goat cheese (chevre)
1/2 teaspoon minced garlic

Steps:

  • Trim the fat off the steak and place it in a zip lock bag.
  • In a small bowl whisk together the olive oil, red wine, pepper, the 1 teaspoons garlic, the salt, and mustard.
  • Pour marinade over steak in the bag and seal. Turn bag to coat steak and marinate in the fridge for 6 to 24 hours, turning bag occasionally.
  • Drain steak and discard marinade.
  • Grill steak to desired doneness.
  • While steak is cooking, in a small bowl combine the green onions, blue cheese, goat cheese, and the 1/2 teaspoons garlic.
  • To serve, dollop some of the cheese mixture over the steak. Thinly slice the meat across the grain and pass around the extra blue cheese mixture.

BLUE CHEESE FLAT IRON STEAK



Blue Cheese Flat Iron Steak image

This is one of my favorite flat iron steak recipes. If you haven't already enjoyed the rich, creamy pairing of blue cheese with your favorite steak, stop reading and get cooking! I take it a step further by folding in a little butter to make the dish even more drool-worthy. -Amanda Martin, Monson, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 13

1/4 cup olive oil
2 tablespoons red wine vinegar
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried rosemary, crushed
1 teaspoon pepper
1/4 teaspoon salt
1-1/4 pounds beef flat iron steak or top sirloin steak (1 inch thick)
BLUE CHEESE BUTTER:
1/4 cup crumbled blue cheese
3 tablespoons butter, softened
1 tablespoon minced fresh chives
1/8 teaspoon pepper

Steps:

  • In a shallow dish, combine the first seven ingredients. Add beef; turn to coat. Cover and refrigerate 30 minutes., In a small bowl, mix blue cheese, butter, chives and pepper; set aside. Drain beef, discarding marinade., Grill steaks, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with blue cheese butter.

Nutrition Facts : Calories 483 calories, Fat 39 g fat (15 g saturated fat), Cholesterol 120 mg cholesterol, Sodium 414 mg sodium, Carbohydrate 2 g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29 g protein.

TUSCAN FLANK STEAK



Tuscan Flank Steak image

I've only been to Tuscany once, but I do remember a grilled steak coming off a charcoal fire, which was then sliced and splashed with olive oil, lemon, and rosemary. While I'm sure my version is far from traditional, it's really tasty and the very user-friendly flank steak is the perfect cut.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 4h40m

Yield 4

Number Of Ingredients 15

½ cup chopped fresh rosemary
6 cloves garlic
⅓ cup olive oil
¼ cup lemon juice
1 teaspoon coarsely ground black pepper
½ teaspoon red pepper flakes
½ teaspoon salt
1 (1 1/2-pound) flank steak, trimmed of excess fat
⅓ cup extra virgin olive oil
3 tablespoons lemon juice
2 teaspoons lemon zest
1 teaspoon minced fresh rosemary
⅛ teaspoon red pepper flakes
1 pinch salt
1 sprig fresh rosemary

Steps:

  • Combine 1/2 cup chopped fresh rosemary, garlic, 1/3 cup olive oil, 1/4 cup lemon juice, black pepper, 1/2 teaspoon red pepper flakes, and 1/2 teaspoon salt in a blender or food processor. Blend until smooth and set marinade aside.
  • Pierce the steak with a fork 20 to 30 times. Place in a shallow baking dish. Pour marinade over steak and flip to coat both sides. Cover and refrigerate for 4 to 8 hours.
  • Combine 1/3 cup olive oil, 3 tablespoons lemon juice, lemon zest, 1 teaspoon minced rosemary, 1/8 teaspoon red pepper flakes, and a pinch of salt in a jar. Cover and shake the dressing to combine. Shake again before using.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove steak from marinade; scrape off any chunks of marinade. Discard used marinade. Season steak with salt and black pepper.
  • Place steak on the preheated grill and cook until browned on the outside and red on the inside, about 6 to 8 minutes per side. Place 2 tablespoons of the olive oil-lemon juice dressing in a small bowl. Use rosemary sprig to baste the steak while it cooks. An instant-read thermometer inserted into the center of a steak should read 125 degrees F (52 degrees C) for rare.
  • Remove steak to a platter and allow to rest about 6 minutes before slicing. Cut in half lengthwise, then into 1/4-inch-thick slices at an angle against the grain. Drizzle with additional dressing.

Nutrition Facts : Calories 496.6 calories, Carbohydrate 5.3 g, Cholesterol 37.4 mg, Fat 43.8 g, Fiber 1.1 g, Protein 20.8 g, SaturatedFat 8 g, Sodium 371.1 mg, Sugar 0.8 g

GRILLED FLAT IRON STEAK WITH BLUE CHEESE-CHIVE BUTTER



Grilled Flat Iron Steak with Blue Cheese-Chive Butter image

I made this up as a Valentine's Day dinner. The butter is what makes this dish.

Provided by Kristin

Categories     Meat and Poultry Recipes     Beef     Steaks     Flat Iron Steak Recipes

Time 1h20m

Yield 4

Number Of Ingredients 12

2 tablespoons red wine vinegar
2 cloves garlic, minced
1 tablespoon cracked black pepper
1 teaspoon dried rosemary leaves, crumbled
1 teaspoon dried oregano
¼ teaspoon kosher salt
¼ cup olive oil
1 ½ pounds flat iron steak
3 tablespoons softened unsalted butter
1 ounce crumbled blue cheese
1 tablespoon chopped fresh chives
⅛ teaspoon cracked black pepper

Steps:

  • Whisk together vinegar, garlic, 1 tablespoon black pepper, rosemary, oregano, and kosher salt in a bowl along with the olive oil. Place the flat iron steak into a resealable plastic bag, and pour the marinade overtop. Squeeze the excess air from the bag and seal. Marinate in the refrigerator 30 minutes.
  • Preheat an outdoor grill for medium-high heat and lightly oil grate. Remove steak from the marinade, shake off excess, and discard the remaining marinade. Allow the steak to stand at room temperature for 15 minutes as the grill warms.
  • Mash together the butter, blue cheese, chives, and 1/8 teaspoon of black pepper; set aside. Cook the steak on the preheated grill to desired degree of doneness, about 5 minutes per side for medium-rare. Allow the steak to rest in a warm place for 10 minutes before slicing thinly across the grain. Serve with a dollop of blue cheese-chive butter.

Nutrition Facts : Calories 550.9 calories, Carbohydrate 3 g, Cholesterol 144.2 mg, Fat 43.9 g, Fiber 0.8 g, Protein 36.9 g, SaturatedFat 16.3 g, Sodium 331 mg, Sugar 0.1 g

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