सोमवार, 7 जून 2021

Grilled Skirt Steak

Grilled Skirt Steak is juicy, full of bold flavor, and absolutely delicious. Grilling skirt steak brings out the best of this long thin steak that you are going to love.

Summer just seems like a great time to have steak, whether it’s grilled, air-fried, or skillet-seared. Try these incredible steak recipes that have top reviews, Garlic Herb Butter, London Broil, and Cube Steak!

Sliced grilled skirt steak on a plate with garnishes.

Skirt Steak Recipe

Mouthwatering, tender steak fresh off the grill is an absolute treat! Summer is finally here and that means it’s grilling time. I love being able to grill, it keeps the heat out of my kitchen and house and gets the whole family outside. This grilled skirt steak is perfect for a big backyard BBQ with friends or family. It makes a lot and tastes dynamite. You are going to love the flavor!

This skirt steak starts with a perfectly balanced marinade, created especially for this cut of meat. Similar to my Best Steak Marinade has the perfect balance of acid, oil, and spices to tenderize, flavor and add moisture to your meat. Then after its marinaded you are going to grill this beautiful piece of meat for a char and sear that will make your taste buds happy! Seriously, your whole family is going to love this grilled skirt steak!

What You Need For the Ultimate Skirt Steak

The marinade is made from ingredients you can readily find at home or at the store. It is the perfect blend of seasoning to create the most tender and juicy skirt steak. You will find the complete list of ingredients and measurements listed below in the recipe card.

  • Skirt steak: This recipe is for about 2 pounds of steak.
  • Soy sauce: Adds umami flavor that is so good.
  • Lemon juice: This provides the acid that helps tenderize the meat.
  • Olive oil: Helps carry moisture and flavor into the steak.
  • Worcestershire sauce: One of my all time favorite flavors for steak.
  • Minced garlic: Fresh garlic will impart the most flavor.
  • Italian seasoning: Aperfect blend of spices and herbs that you are going to love in this marinade.
  • Pepper and Salt: Adds flavor and helps carry the flavor into the meat.
  • Pinch of red pepper: Adds a bit of heat.

How to Prepare Skirt Steak

Two easy steps to help create the best grilled skirt steak! First marinade you’re steak for at least 2 hours then simply grill it. You will have your family raving about with this perfect skirt steak dinner.

  1. Marinade: In a large ziplock bag add the skirt steak, soy sauce, lemon juice, olive oil, Worcestershire sauce, garlic, Italian seasoning, pepper, salt, and red pepper flakes. Let marinate for 2 hours or overnight.
  2. Grill: Preheat your grill to high heat. Add the steak to the grill and cook for 3-5 minutes or until it reaches an internal temperature of 145 for medium.
A raw skirt steak.

All about Skirt Steak

If you’re not familiar with skirt steak, here is all you need to know. It is a luscious cut to work with and perfect for marinating.

  • What is Skirt Steak? It is one of the most flavorful cuts of meat, but also one of the toughest and must be cooked with care. Skirt steak contains the most muscle of all the cuts, giving it is distinctive look and flavor, but can also be over cooked easily. It is best to serve skirt steak rare to medium rare for the best flavor and tenderness.
  • What to Buy: There are two cuts of skirt steak, the inside and the outside. You want to purchase the outside cut if you can. It will be longer, more narrow and very tender. The inside cut tends to be thinner and a bit more on the chewy side. Both will work perfectly for this recipe and give heavenly results.
  • Perfect for Marinating: Because marinating meat really only penetrates the just barely under the surface of meat, the thinner the cut the better. Skirt steak is an ideal cut of meat for marinating because it is so thin and so long. More surface area to hold on to that exquisite flavor and allows the marinade to tenderize more of the meat.
  • What if I can’t Find Skirt Steak: A beef cow only has two skirt steaks on it, meaning it is a more rare cut of meat. Often the outside will end up in a restaurant, meaning even fewer in the stores, so yes sometimes you won’t’ be able to find one. You can use a flank, flat iron or flap steak instead.
Skirt steak and marinade in a sealed plastic bag.

Tips For Perfectly Marinated and Grilled Skirt Steak

This is a quick cooking cut of meat, even though it is so large it won’t take long. Just a few minutes on each side of the meat you will find char markings with a crisp outside and tender, juicy inside. The perfect grilled skirt steak starts here!

  • Marinade: When marinating steak, you want to marinate it for at least 30 minutes but no longer than 24 hours. If you over marinate steak you run the risk of breaking down the fibers creating mushy tough flavorless meat. I suggest flipping the steak half way through it’s marinating time.
  • Discard Marinade: For safety reasons, discard all marinade before grilling. Do not use it to baste the steak as it cooks. If you want to do that, make a fresh batch to avoid contamination and possible illness.
  • Grilling: Skirt steak should not be overcooked. It will become tough and chewy if over cooked. Grill over high heat for 3-5 minutes and do not cook over medium-rare. It will become tough. Steak will continue to cook for a few minutes after you have removed it from the grill so keep that in mind.
  • Let it Rest: As with all meat, let it rest for 5-10 minutes before cutting to let the meat redistribute the juices into the meat.
  • Cut Against the Grain: For the most tender and juicest bites of meat, be sure to cut against the grain. This means to slice it in the opposite direction the fibers are running.
The grilled skirt steak whole on a plate with tomatoes, corn and tomatoes.

What goes with Grilled Skirt Steak

This grilled skirt steak is super awesome on its own or you can slice it up for other recipes. This will go in fajitas, stir fry, on top of salads, or even in a cheesesteak sandwich. When serving it at a BBQ you want great side dishes to go with it. Sometimes the perfect side dish can elevate the meal from good to amazing.  Try these side dishes to go with it.

More Grilled Recipes For The Summer

It’s grilling time and I couldn’t be more excited. There is something magical about combining heat and food outside on a grill. Whether it’s a gas or charcoal grill, there is just something rustic and natural about grilling that makes everything seem to taste better.  It is a fabulous way to cook since it keeps the heat out of the house and frees up the oven for other things if needed. Grilling can seem intimidating, but it isn’t. Try these tried and true gilling recipe for your next BBQ!

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Grilled Skirt Steak

Grilled Skirt Steak is juicy, full of bold flavor, and absolutely delicious. Grilling skirt steak brings out the best of this long thin steak that you are going to love.
Course Dinner, Main Course
Cuisine American
Keyword grilled skirt steak, skirt steak, skirt steak marinade
Prep Time 2 hours
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Servings 6 people
Calories 419kcal
Author Alyssa Rivers

Ingredients

  • 2 pounds skirt steak
  • 1/3 cup soy sauce
  • 1/3 cup lemon juice
  • 1/2 cup olive oil
  • 1/4 cup Worcestershire sauce
  • 1 Tablespoon minced garlic
  • 2 Tablespoons Italian seasoning
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • pinch of red pepper

Instructions

  • In a large ziplock bag add the skirt steak, soy sauce, lemon juice, olive oil, Worcestershire sauce, garlic, italian seasoning, pepper, salt, and red pepper flakes. Let marinate for 2 hours or overnight.
  • Preheat your grill to high heat. Add the steak to the grill and cook for 3-5 minutes or until it reaches an internal temperature of 145 for medium.

Nutrition

Calories: 419kcal | Carbohydrates: 6g | Protein: 34g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 1127mg | Potassium: 610mg | Fiber: 1g | Sugar: 2g | Vitamin A: 52IU | Vitamin C: 8mg | Calcium: 58mg | Iron: 4mg


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रविवार, 6 जून 2021

Blueberry Lemon Pound Cake

Blueberry Lemon Pound Cake is a pound cake made lighter by using greek yogurt, and is loaded up with lemon flavor thanks to zest and fresh lemon juice! Juicy blueberries are baked right in, then drizzled with a luscious lemon glaze. 

I love adding blueberries to baked goods, they add a nice sweet juicy pop of flavor. Try these fan favorites to see what I mean, Cake, Zucchini, and Banana Bread!

Sliced blueberry lemon pound cake on a plate.

Lemon Blueberry Pound Cake

When someone says pound cake you just know you are about to taste something rich, decadent, and super moist. This blueberry lemon pound cake has the same texture and richness as my Cream Cheese and Sour Cream Pound cakes, but I was able to lighten it up a bit with Greek yogurt. You won’t even notice the difference. It will still be super moist and still have that richness everyone loves in a good pound cake.

Similar in flavor to this Lemon pound cake, it boasts a refreshing zingy, and bright flavor that combines with the blueberries absolutely perfectly. This pound cake uses both lemon zest and fresh lemon juice to create an irresistible lemon flavor. Pair that with the juicy blueberries baked right in and this bread is bursting with fresh, fruity flavor. This recipe is so easy to change up and you can use any kind of fruit you feel like, so far I’ve made a Cranberry Orange bread, and a Strawberry Lemon Loaf. I’m already contemplating making a version using peaches next!

Ingredients for Blueberry Lemon Pound Cake

Simple ingredients this comes together super fast and is super easy to make! Your family is going to love this lemon blueberry pound cake. Find all the measurements to these ingredients located in the recipe card below.

  • White granulated sugar: Mixes with the zest for flavor and sweetness.
  • Lemon zest: 1 medium-size lemon
  • All-purpose flour: This provides a good structure for the rich cake.
  • Salt: Balances the flavors.
  • Baking powder: This will help give the cake its lightness.
  • Vanilla Greek yogurt: This replaces the butter, but gives the cake the moisture it needs.
  • Vanilla extract: Adds the best complimentary flavor to the lemon
  • Eggs: Have the eggs at room temperature.
  • Lemon juice: Use fresh lemon juice if you can
  • Vegetable oil: Adds moisture
  • Blueberries: cleaned and dried
  • All-purpose flour: To coat the blueberries in.

Lemon Glaze

Sweet and savory this lemon glaze will add that perfect touch! It is just what this lemon blueberry cake needs!

  • Zest of 1 lemon: This will help the glaze have a zingy lemon flavor.
  • Powdered sugar: Sif the powdered sugar for best results.
  • Lemon juice: can combine with some half and half or heavy cream

How to Make Pound Cake with Lemon and Blueberries

This lemon blueberry pound cake is so simple to make and never fails with these step by step instructions. Enjoy this pound cake for breakfast, as a side dish or just a quick snack!

  1. Prep: Preheat oven to 350 degrees Spray loaf pan (mine is 9×5) with baking spray and set aside.
  2. Lemon Zest: In a small bowl combine the lemon zest and sugar. Mix together with your fingers until zest is coated with sugar and the mixture is fragrant (will smell like lemon!)
  3. Dry Ingredients: In a large bowl mix together the flour, salt, baking powder, and sugar zest mixture. Whisk together to combine.
  4. Wet Ingredients: In another medium bowl beat the eggs, add in the greek yogurt, vanilla extract, lemon juice, vegetable oil, stir until combined.
  5. Combine: Pour the wet ingredients into the dry and stir gently to mix.
  6. Blueberries: Toss the blueberries with ½ tablespoon of flour. Once the batter is mostly mixed, gently fold in the blueberries.
  7. Fill: Pour the batter into the loaf pan. Using the back of the spoon evenly spread the batter.
  8. Bake: Bake for approximately 50 minutes. The top will be browned and a toothpick inserted into the middle will come out clean once done. Allow to cool in pan for about 10 minutes then turn the pan upside down to remove the bread from the pan. Move loaf to wire rack to continue cooling.

How to Create the Perfect Glaze Topping

  1. Mix for Consistency: While bread is cooling you can prepare the glaze. In a small bowl add the powdered sugar, then the lemon zest. Pour in the lemon juice and stir. Start with 1 tablespoon and if the glaze is tasting tart enough (depends on the lemon used!) then use half and half or heavy cream to get the correct consistency. The glaze will be smooth. Stir until there are no clumps of sugar remaining. Add more sugar or more juice to obtain desired consistency.
  2. Drizzle: Pour the glaze over the cooled bread.
  3. Enjoy: Serve immediately or store bread in a sealed container. I wrap mine in foil. Store at room temperature for 3-4 days.
The cross section of the blueberry lemon cake.

Tips For The Best Blueberry and Lemon Pound Cake

This moist cake is lighter than most dense pound cakes because of the greek yogurt.

  • Room Temperature: Have your dairy products at room temperature for smooth fully incorporated batter and lighter fluffier cakes. You can place eggs in a warm water bath to help them reach room temperature faster.
  • Blueberries: By coating the blueberries in flour before adding them to the batter they will stay more evenly dispersed in the cake. They tend to be heavier than the batter and can sink to the bottom of the cake, coating them in the flour will prevent that.
  • Frozen Blueberries: You can use frozen blueberries in this cake too. Rinse the blueberries till the water is a light purple. Dry them and coat them in the flour before adding to the mix. Rinsing the blueberries will prevent the color from seeping into the whole cake.
  • Gently Fold: To keep the blueberries intact and from turning the cake blue, gently fold in the blueberries. Once they are mixed in stop stirring.
  • Bread Tin: I like baking this pound cake in a bread tin as opposed to a bundt tin. It will come out more easily of the bread tin rather than the bundt tin. The blueberries tend to stick to the sides of the bundt tin, even when carefully greased and floured. There is less surface area for it to stick to in a bread tin, it just works better.

Storing Your Pound Cake

This is a great cake to keep, it stays moist for a long time. It is perfect to store and even freeze if needed!

  • Store: You can store this cake at room temperature tightly wrapped or in an airtight container. Leave up to 3 days at room temperature. I usually wrap my cake in foil.
  • Fridge: Blueberry Lemon pound cake can be kept for up to 5 days in the fridge. Wrap tightly with plastic wrap or foil. Let it come to room temperature if you desire before serving it can be served chilled as well.
  • Freeze: This is a wonderful cake to freeze. It will keep for up to 2 months. Thaw at room temperature or in the fridge. Because you can freeze it, you can make this ahead of time, making it a quick dessert when needed.
Slices of the cake with lemon glaze on a plate.

More Blueberry and Lemon Recipes to Love

Blueberries and lemons go together like chocolate and peanut butter. They are a perfect combination of sweet and tart that creates absolute heaven in your mouth. Both flavors are bright and refreshing, making it an ideal combo for light and bright desserts or baked goods. The blueberries are a sweet little pop of juicy lusciousness. The lemons are tart and zippy. Together it is a balanced combination of flavor that is super scrumptious and insanely delicious.Try some more of this combination in these tried and true recipes.

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Blueberry Lemon Pound Cake

Blueberry Lemon Pound Cake! This pound cake is made lighter by using greek yogurt, and is loaded up with lemon flavor thanks to zest and fresh lemon juice! Juicy blueberries are baked right in. All drizzled with a luscious lemon glaze.
Course Bread, Cake, Dessert
Cuisine American
Keyword blueberry lemon pound cake, lemon blueberry pound cake, lemon pound cake, Pound Cake
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 12 slices
Calories 281kcal
Author Alyssa Rivers

Ingredients

  • 1 cup white granulated sugar
  • 1 tablespoon lemon zest 1 medium size lemon
  • 1 and ½ cups all purpose flour
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup vanilla greek yogurt
  • 1/2 teaspoon vanilla extract
  • 3 large eggs
  • 1 tablespoon lemon juice
  • 1/2 cup vegetable oil
  • 1 cup blueberries cleaned and dried
  • 1/4 teaspoon all purpose flour

Glaze

  • zest of 1 lemon
  • 1 cup powdered sugar
  • 1 and 1/2 tablespoons lemon juice can sub with some half and half or heavy cream

Instructions

  • Preheat oven to 350 degrees Spray loaf pan (mine is 9×5) with baking spray and set aside.
  • In small bowl combine the lemon zest and sugar. Mix together with your fingers until zest is coated with sugar and mixture is fragrant (will smell like lemon!)
  • In large bowl mix together the flour, salt, baking powder, and sugar zest mixture. Whisk together to combine.
  • In another medium bowl beat the eggs, add in the greek yogurt, vanilla extract, lemon juice, vegetable oil, stir until combined.
  • Pour the wet ingredients into the dry and stir gently to mix.
  • Toss the blueberries with the ½ tablespoon of flour. Once batter is mostly mixed, gently fold in the blueberries.
  • Pour the batter into the loaf pan. Using the back of the spoon evenly spread the batter.
  • Bake for approximately 50 minutes. Top will be browned and a toothpick inserted into the middle will come out clean once done. Allow to cool in pan for about 10 minutes then turn the pan upside down to remove the bread from the pan. Move loaf to wire rack to continue cooling.
  • While bread is cooling you can prepare the glaze. In small bowl add the powdered sugar, then the lemon zest. Pour in the lemon juice and stir. Start with 1 tablespoon and if the glaze is tasting tart enough (depends on the lemon used!) then use half and half or heavy cream to get the correct consistency. The glaze will be smooth. Stir until there are no clumps of sugar remaining. Add more sugar or more juice to obtain desired consistency.
  • Pour the glaze over the cooled bread.
  • Serve immediately or store bread in sealed container. I wrap mine in foil. Store at room temperature for 3-4 days.

Notes

Updated on June 7, 2021
Originally Posted on March 9, 2017

Nutrition

Calories: 281kcal | Carbohydrates: 43g | Protein: 5g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 73mg | Potassium: 133mg | Fiber: 1g | Sugar: 30g | Vitamin A: 75IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 1mg

A Reader’s Review

“Must be late to the party, but I’m glad I found this! Already made it three times! It’s easy, consistent, fast, and the flavors are bright and never disappoint. Freezes well, providing there are any leftovers to begin with! Thanks for a winner!” -Darrell


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Skirt Steak Marinade

Skirt Steak Marinade is the perfect combination of spices and sauces to create a flavor that really pops! This incredible marinade works for more than just skirt steak too!

A great marinade can make all the difference to your meal, it flavors, tenderizes, and moistens meat for sheer perfection every time! Try these tried and true fan favorite marinades for Steak, Chicken, and Asian Inspired.

A ziplock bag of skirt steak marinade.

The Ultimate Skirt Steak Marinade Recipe

Cooking steak can be intimidating, I know it used to intimidate me. I think it was because steak is usually a more expensive cut of meat and I did not want to mess it up. Steak on its own has incredible flavor and texture. This skirt steak marinade enhances the natural flavors of the steak without overpowering it. Using the right marinade for your cut of steak can elevate it from great, to absolutely amazing. And this marinade does just that for skirt steak.

Adding marinades to meat does a few things that make it a must when cooking steak. First of all marinades tenderize the meat, helping to break down the fibers that make meat tough. Marinades add flavor. Allowing the meat to sit in the marinade for even as little as 30 minutes will infuse it with intense flavor, guaranteeing a scrumptious meal. And then it adds moisture, helping to ensure your meat is moist and tender.

Ingredients For Marinade

These ingredients are pantry staples are a great addition to any skirt steak. It is quick and easy to make! Below you will find the ingredients list in the recipe card with exact measurements.

  • Soy Sauce: A great umami flavor to have on the skirt steak.
  • Lemon Juice: Helps aid in the acid and flavor to help break down tough fibers.
  • Olive Oil: Adds moisture to the steak.
  • Worcestershire Sauce: Another perfect umami flavor I absolutely love that blends and combines well with soy sauce.
  • Garlic: Fresh is best but you can use the jarred kind.
  • Italian Seasoning: A perfect blend of herbs and spices. Make your own here.
  • Pepper and Salt: Add to taste!
  • Red Pepper: Just enough for a bit of a kick.

Instructions For Steak Marinade

This beef marinade is perfect for any steak but especially for skirt steak. It tenderizes and creates a delicious flavor locking in on the skirt steak. So simple to make, you are going to love how juicy an tender your skirt steak is.

  1. Whisk: In a small bowl, whisk together soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, Italian seasoning, pepper, salt, and a pinch of red pepper.
  2. Marinate: Add steaks to a resealable zip lock bag or large bowl and pour the marinade on top. Marinate for 2 hours or overnight.
Skirt Steak marinade in a glass bowl.

Why Marinades Work Magic!

Marinades are like magic! They transform a piece of meat from ordinary to extraordinary, so let’s talk about why and how this happens to skirt steak.

  • Acid or Enzyme: All great marinades will contain either an acid or an enzyme. In the skirt steak marinade, the lemon juice is our acid. It will weaken the tough fibers of the meat and enhance flavor. Creating tender flavorful meat. Do not over marinate, however, If meat sits in a marinade too long the meat will become mushy, dry, and actually tough.
  • Salts: Salt plays an essential role in getting the flavors to penetrate beneath the surface of the meat. Salt is not only add on its own, but the salt found in the soy sauce and Worcestershire sauce helps too. First, the salt draws out the moisture from the meat, then as the water is reabsorbed into the meat flavors from the spices and garlic are carried with it. This allows the flavor to get deep inside the meat while helping to break down muscle fibers helping it to tenderize.
  • Oil: Oil is important because it helps carry fat-soluble flavors from the spices and pepper, past the surface of the meat, and into it.
  • Put it all together: When you combine acid, salts, oils with seasonings, herbs, and even sugars you allow so much more to happen to meat than just a simple brine ever could. You can tenderize tough meat, add flavor deep within and create moist cuts of meat from normally dry ones. Yup, it’s like magic. And this skirt steak marinade has all those ingredients!
Skirt steak in the marinade in a ziplock bag.

The Ins and Outs of Marinading

This marinade ticks all the boxes for a perfectly balanced marinade that will create the perfect flavor. Here are some know hows for the perfect marinade everytime.

  • Keep it in the Fridge: When you marinate raw meat, it should be kept in the fridge to prevent bacteria from growing. Keep it tightly sealed in the fridge for the entire time. Remove when ready to cook.
  • Do Not Reuse Marinade: Because the marinade has been sitting in raw meat it should be discarded immediately and not reused. If you want to baste your meat with more marinade while cooking, make a fresh batch that has not come in contact with raw meat. Never serve marinade that has come in contact with raw meat on the side.
  • How Long to Marinate: Meat can be marinaded anywhere from 30 minutes to 24 hours. Be careful to not over-marinate as it can entirely break down your meat or make it tough.
  • What cuts work best for Marinating: Thinner, flatter pieces of meat work better for marinating than large ones like a roast. You can slice up larger cuts into serving size or even bite-size to get better flavor and tenderization.
  • What to use: I like to use a large enough zip-lock plastic bag to put the marinade and meat together. Remove as much air as possible from the bag. You want as much of the marinade to touch the meat as possible. Then place the bag in a shallow pan so that the meat can lie flat and place it in the fridge. Flip the bag over halfway through marinating to make sure all the meat is equally flavored.
Skirt steak grilled and sliced on a white plate.

More Steak Recipes to Love

I remember an old beef council advertisement that said “Beef! It’s what’s for dinner!” Be sure to say it with a deep western voice when you say it too. Beef has gotten a bad rap over the years as being bad for you. All things in moderation is what I say. Beef is a good source of protein, iron, and B vitamins. It is flavorful and I love it when it’s melt in your mouth tender. Beef is a great choice, especially with recipes like these.

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Skirt Steak Marinade

Skirt Steak Marinade is the perfect combination of spices and sauces to create a flavor that really pops! This incredible marinade works for more than just skirt steak too!
Course Main Course, Sauce
Cuisine American
Keyword skirt steak marinade, steak marinade
Prep Time 10 minutes
Total Time 2 hours 10 minutes
Servings 4 skirt steaks
Calories 332kcal
Author Alyssa Rivers

Ingredients

  • 1/3 cup soy sauce
  • 1/3 cup lemon juice
  • 1/2 cup olive oil
  • 1/4 cup Worcestershire sauce
  • 1 Tablespoon minced garlic
  • 2 Tablespoons Italian seasoning
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • pinch of red pepper
  • 1 1/2 pound steaks I used rib eye New York is also great
  • 2 tablespoons butter
  • fresh chopped parsley

Instructions

  • In a small bowl, whisk together soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, Italian seasoning, pepper, salt, and a pinch of red pepper.
  • Add steaks to a resealable zip lock bag or large bowl and pour the marinade on top. Marinate for 2 hours or overnight.

Nutrition

Calories: 332kcal | Carbohydrates: 9g | Protein: 3g | Fat: 33g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 1591mg | Potassium: 255mg | Fiber: 1g | Sugar: 3g | Vitamin A: 235IU | Vitamin C: 11mg | Calcium: 75mg | Iron: 3mg


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