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4 Serves
82 Mins
Trim the fat cap of the beef and cut into thick steaks, then season generously with coarse salt on all sides.
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NigerianVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
7 µg / 2.4 µgFolate
8 µg / 400 µgCalcium
20 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
56 mg / 420 mgPhosphorus
479 mg / 1,250 mgPotassium
824 mg / 4,700 mgSodium
800 mg / 2,300 mgZinc
18 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
69 µg / 55 µgFiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
13 g / 20 gCholesterol
170 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
Prepare the grill for high-heat direct cooking and place the seasoned beef on the grill.
Grill the beef, turning occasionally with tongs, until the desired level of doneness is reached, ensuring a charred exterior.
Remove the meat from the grill and let it rest for a few minutes before slicing against the grain. Finish with a light dusting of black pepper if desired.
111
g0
g12
g
American
Malaysian